Salt pork is called "salt pork" because originally it was cured by salting. Back then you had to rinse the salt off before using. Many of us "old timers" wish it was still salt cured -- it lasted longer.

Growing up in Maryland, we called it "Fat Back"....When I came to Utah..and went looking for it by that name...the guy in the meat department had no clue as to what I was talking about...Thankfully another customer was standing there who interjected and said "The man is looking for "salted pork"...I was then directed to the area where it was packaged and ready to be sold..The guy laugh and said you must be from the east because he had run into the same situation when he got here...Funny how one side of the country knows by one name and the other doesn't ....Now if only I could get them to understand "ring pudding".....

I can remember when I was very small, then, people that lived in the country and farmed, knew what "fat back" was. I didn't like it because it was always too salty even after it was boiled in a little bit of water and then fried. It was supposed to be good in hot biscuits and sugar cane syrup. i loved G. R. I. T. S. that is "GIRLS RAISED THE SOUTH".

lgilmore2
I just noticed that I left the "IN" It was supposed to be "GIRLS RAISED IN THE SOUTH" ( A REAL SOUTHERN GIRL).

Many times I watched my grand mother and famly raise thier hogs ,butcher and cut up the meat and cure it 's a lot of work but it is so good to seasin dishes , GREEN BEAN. just the best- lucasvillen@aol.com

Salt pork cubed, browned, oil drained, add onions, new spuds, fresh green beans, a bit of water or chicken broth, salt and pepper to taste, once boiling, simmer for an hour or so. Yummmmmm.

Grill Sarent, how can you leave us hanging like that....I am dying to know what "ring pudding" is.