When I was growing up, we called it white bacon. It was not pre sliced like smoked bacon. It was sold in slabs and the women used it to season with. From time to time mama would slice some off the slab, boil it to get rid some of the salt and fry it for supper or breakfast. She would make a baker of biscuits and make a gravy from the bacon grease. We would have syrup with biscuits and bacon and gravy.
Yeah, a piece of fatback in with the greens or beans is standard seasoning. Never heard it called white bacon. Just fatback.
“...Mama would slice some off the slab, boil it to get rid some of the salt and fry it for supper or breakfast. She would make a baker of biscuits and make a gravy from the bacon grease. We would have syrup with biscuits and bacon and gravy.”
You’re breaking my heart!