On Friday, January 13, 2017 at 9:00:57 AM UTC-8, Gary wrote:
> notbob wrote:
> >
> > On 2017-01-13, ImStillMags > wrote:
> >
> > > fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.
> > >
> > > pork belly is an uncured cut that the others here are talking about
> > >
> > > so which do you have....salt pork/fatback, or pork belly?
> >
> > It sez: Owen's Original Salt Pork. "Boldly Seasoned".
> >
> > It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
> > mostly fat with 1/4 of it having some lean meat.
>
> In my opinion, salt pork is used for seasoning things and not for
> cooking and eating outright. Not sure though...perhaps you could munch
> on the little bit of meat?

salt pork makes great cracklins