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Fatty meat from the upper part of a side of pork, usually without lean, is also called fat meat, fat pork, boiling meat, dry salt meat, salt bacon, salt meat, seasoning meat, side meat, sowbelly, and white bacon. The meat is used in the South and West primarily to season boiled and steamed vegetables. Because the substance so closely approximates ordinary bacon, in both its location on the hog and its applications in cooking, fatback often merges with middling meat, streak of lean, and other bacon synonyms, all of which invariably include lean.
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