Fried Fatback with Biscuits

Fatback is the solid layer of fat from a hog’s back — pure fat with little to no lean meat, heavily salt-cured. Sliced thin and fried in a dry cast iron skillet until the exterior crisps and browns while the interior renders to near-translucency, it was placed in a split biscuit and eaten as a sandwich. The crispiness of the fried fat with the dense biscuit was deeply satisfying. Poor man’s bacon — but arguably better than bacon.

Ingredients

• ½ lb salt fatback (not streak-of-lean, not salt pork with lean — pure fatback)
• Biscuits (cold or warm)
• Optional: pepper jelly, hot sauce

Directions

1. Slice fatback very thin — about ¼ inch. Rinse briefly under cold water to remove excess surface salt.
2. Place slices in a cold cast iron skillet. Turn heat to medium.
3. Cook slowly, 5–7 minutes per side. The fat will render gradually.
4. The slices should end up nearly translucent and very thin, with lightly browned, slightly crispy surfaces.
5. Do not rush with high heat — it makes fatback tough and chewy rather than crispy.
6. Drain briefly on a cloth.

Place 2–3 slices in a split biscuit.

1. Eat immediately or pack wrapped for the lunch pail.
2. A drop of pepper jelly inside the biscuit alongside the fatback is extraordinary.

Notes

Fatback was the rendering fat of choice before vegetable shortening arrived. After rendering cracklings and lard in fall, the remaining fatback went into salt crocks for the year’s cooking. Fried as-is for biscuit sandwiches, it provided dense calories during harsh working conditions. Still available at butcher shops and many rural supermarkets.