[bgill]

I remember my mother and other relatives using ‘saltback’—big hunks of some salty part of the pig

Slice it thin like thick bacon and pan fry it like bacon and yuuuuummmmm! It was a treat when I was young.

[jstaff]

It still is a fav of mine. There’s a small cafe in town that has fatback biscuits on the breakfast menu everyday, and they sell a bunch. But to my taste the best flavored lard is goose lard, smeared on a thick slab of heavy dark rye bread, a little salt and black pepper, and maybe a very thin slice of fresh onion. I found it on the menus of several small gasthauses during my 12 years in Germany.