"Rodney Myrvaagnes" > wrote:
> Enlighten me please. I always thought fatback was salt pork.

They are different products, and when I see it, the same maker sells both a
fatback product and a salt pork product. The salt pork is generally leaner
and saltier than the fatback. Fatback often has no streaks of lean it it at
all. In fact, fatback may not even be cured at all, and have no salt. Salt
pork generally comes from the belly, while fatback of course comes from the
back, hence the name.

Here's a reference on the web that explains the differences:

http://www.foodsubs.com/MeatcureBacon.html

The pictures say a lot. The fatback shown seems to be of the uncured
variety. I've only seen it in the cured form. But the lack of lean in the
fatback and its presence in salt pork is clear from the pictures.