On Mon, 24 Jan 2005 15:43:39 GMT, "wff_ng_6"
> wrote:

>"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.
>
Thanks. That is clear. I usually keep a guanciale (locally cured hog
jowl) for chowder-like things. It does have lean streaks like the salt
pork, but is still very fatty.

It is also terrific for pasta carbonara.


Rodney Myrvaagnes J36 Gjo/a


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