Checking to see if I have this right. If not, please correct me. Fatback is from the area around the spine of the pig. Salt pork and "back bacon" are made from fatback. The difference being that salt pork is salt cured and "back bacon" is smoke cured. Most of the bacon you see in the grocery store is made from the belly region, not the back. The fat is softer in the belly and harder in the back region. Did I get my "pig parts" right?
8/1/11 at 8:43am