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Message: [QUOTE="Volup1, post: 3509019, member: 5145"] Simply put, “fatback” comes from each side of the pig’s back. It is cured with salt. You may know it as “salt pork.” My mama in south Alabama used small chunks of it to season and salt turnip greens, green beans, and black-eyed peas. It also can be sliced similar to bacon. When sliced, it is referred to as “streak o’ lean.” Whereas good bacon consists of lean smoked meat interspersed with streaks of fat; streak o’ lean is sliced salted fat with a streak or two of lean meat in it. I am sure this is waaaay more info than any of you want. [/QUOTE]