We used to have it when I be a kid. I don't see it anymore. Is it still out there but call something else?
Can I get it contained by St. Louis?
Answer:
Fatback unlike salt pork lone refers to the layer of round that runs down a hog's back...within its uncured and unsalted form.
Since the layer of round has a somewhat short shelf-life (usually a week) and its popularity is dwindling it is a product to be precise becoming increasingly difficult to find.
Not as popular as pork bellies (side pork) or salt-pork (the cured form of the sides of the pork belly), most butchers will actually pocket the fatback and render it to create the byproduct = lard.
Considering the reality that it is becoming very exceptional for major grocery stores to butcher together animals in store (they receive animal parts that are already trimmed fairly than whole carcasses)...it is particularly unlikely that you'll find fatback let alone saline pork or even side pork at regular grocery stores. By the time they've got it wrapped within cellophane and plastic all the chubby will have already be trimmed and 'cleaned' away. Or better yet they'll hold the side-pork, cure it, slice it and you've got bacon.
Unless the supermarkets surrounded by St. Louis butcher whole animals within store, or the demand for fatback is dignified, your chances of finding actual 'fatback' are slim to none. However, you can ask your local meat-counter man and he can probably recommend a few 'butchers' or more specifically at a meat bazaar where they still divide full animals.
Of course you could substitute uncured and unsalted side-pork for fatback however it will have a lower amount of stout and a milder flavor.
Salt pork?
remember it? I see it in the mirror, everyday...lol j/k
Yes it's still around.But now they ring it salt pork.I'm sure adjectives the grocery stores carry it within the meat department.
Isn't fatback really unsmoked posterior skin and fat. It isn't brackish pork so don't let anyone utter it is, saltpork comes from the side and belly. Most butchers are willing to special charge all types of meat that customers are interested within buying.
Many years ago a group of us be fishing a river in Tennessee channel back up contained by the hills. One dark a hillbilly (this character be right out of a movie like Deliverance) stopped by our campfire. What a strange dude. We have some twinkies and he wolfed them down. Next morning we awoke to find a big piece of fatback by our campfire. It's salt pork but it be good. Left you sense eerie though that this dude could move around undetected.
You can still buy the stuff within stores.
yeah we used to attain it until last year the town my mom is from have a market where on earth we would get it but appreciation to hurricane rita the whole town is destroyed.. including adjectives the hogs! . cameron, louisiana.... :-( but in a couple of years it'll be vertebrae i hope :-)
Yes it is. My mom get it all the time when we budge to visit South Carolina.
Could have be called any Bacon or Salt Pork. Should be able to bring back it at a butcher shop if you have any vanished around there who hold real butchers.
More Questions & Answers...
Can I get it contained by St. Louis?
Answer:
Fatback unlike salt pork lone refers to the layer of round that runs down a hog's back...within its uncured and unsalted form.
Since the layer of round has a somewhat short shelf-life (usually a week) and its popularity is dwindling it is a product to be precise becoming increasingly difficult to find.
Not as popular as pork bellies (side pork) or salt-pork (the cured form of the sides of the pork belly), most butchers will actually pocket the fatback and render it to create the byproduct = lard.
Considering the reality that it is becoming very exceptional for major grocery stores to butcher together animals in store (they receive animal parts that are already trimmed fairly than whole carcasses)...it is particularly unlikely that you'll find fatback let alone saline pork or even side pork at regular grocery stores. By the time they've got it wrapped within cellophane and plastic all the chubby will have already be trimmed and 'cleaned' away. Or better yet they'll hold the side-pork, cure it, slice it and you've got bacon.
Unless the supermarkets surrounded by St. Louis butcher whole animals within store, or the demand for fatback is dignified, your chances of finding actual 'fatback' are slim to none. However, you can ask your local meat-counter man and he can probably recommend a few 'butchers' or more specifically at a meat bazaar where they still divide full animals.
Of course you could substitute uncured and unsalted side-pork for fatback however it will have a lower amount of stout and a milder flavor.
Salt pork?
remember it? I see it in the mirror, everyday...lol j/k
Yes it's still around.But now they ring it salt pork.I'm sure adjectives the grocery stores carry it within the meat department.
Isn't fatback really unsmoked posterior skin and fat. It isn't brackish pork so don't let anyone utter it is, saltpork comes from the side and belly. Most butchers are willing to special charge all types of meat that customers are interested within buying.
Many years ago a group of us be fishing a river in Tennessee channel back up contained by the hills. One dark a hillbilly (this character be right out of a movie like Deliverance) stopped by our campfire. What a strange dude. We have some twinkies and he wolfed them down. Next morning we awoke to find a big piece of fatback by our campfire. It's salt pork but it be good. Left you sense eerie though that this dude could move around undetected.
You can still buy the stuff within stores.
yeah we used to attain it until last year the town my mom is from have a market where on earth we would get it but appreciation to hurricane rita the whole town is destroyed.. including adjectives the hogs! . cameron, louisiana.... :-( but in a couple of years it'll be vertebrae i hope :-)
Yes it is. My mom get it all the time when we budge to visit South Carolina.
Could have be called any Bacon or Salt Pork. Should be able to bring back it at a butcher shop if you have any vanished around there who hold real butchers.
More Questions & Answers...