On 1/13/2017 10:18 AM, 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.
>
> nb
>
Slice it (if it isn't already sliced) and brown it (yes, you can use
your new pan) until crispy. Use it like bacon in bean soup.

Jill