We’ve gotten a little carried away with it in modern times. Back when, country ham was soaked to reduce the saltiness before cooking. Now, we just fry it up and eat it. It’s very good, I think, but it is very salty. I actually love fried fatback, ever had that? Not for people with high blood pressure, lol.
I’ve never tried fried fatback, but I will sometime. My doctor would go ballistic, so I just won’t mention it at his office on my next visit.
If you buy Country Ham in the store you should soak it for a bit in warm water to take some of the salt out before frying.
I watched many a hog-killin’ and preservation during my childhood. Packed those hams & shoulders in salt for a period, then wash and bag them and hang them in the smoke house where they were Hickory smoked from the smoke pots on the floor. Fresh pork chops for a few days. Bacon also salted & smoked. Ribs mostly canned. Pickled pig feet, ears, tongue and head cheese (souse). Nothing was wasted. Yes that was because there was no refrigeration.
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.