Fatback is the flavorful layer of fat along the backside of a pig. Because it contains no muscle, unlike the softer fat around the abdomen, it’s easy to render completely for lard or process along with ground meat for sausages. Like pork rinds and the king of street foods, chicharrón? That’s fatback. And if you’re of the soul food persuasion, and we really hope you are, chances are that fatback has flavored at least a portion of what you’re eating. Those chances increase with the more collards you eat, naturally.
Use today’s Word of the Day: Simple Fried Chicken Recipe