Comments on: Fatback And Country Ham

By: Kay in NC

Kay in NC — Sat, 07 Jan 2012 18:48:42 +0000

Carla, I just read your post. You can order Smithfield and Virginia ham from Amazon.com if you really want some. I just went to amazon and they do have it.
I also remember my grandma calling it streak meat and she too made great biscuits with country ham and red eye gravy. We used to do our own ham a long time ago. I also know what CheerWine is LOL. Good Luck, Kay in NC 1.7.12

By: Carla Josephson

Carla Josephson — Sat, 10 Dec 2011 00:27:48 +0000

In Carolina we also called it streak meat or fat back, which went into everything! I so miss my Granny making country ham, red eye gravy and biscuits. Country ham biscuits were a favorite food to have in the car on road trips. Swig down a Cheer Wine with a country ham biscuit. In New Mexico I haven’t found salt cured ham/country ham/Virginia or Smithfield ham in any grocery stores yet.

By: Butter Bean Delivers | The Lexingtonian

Butter Bean Delivers | The Lexingtonian — Thu, 21 Jul 2011 13:02:00 +0000

[...] serves downhome favorites like chicken pie, beef stew, potatoes and gravy, meatloaf and, of course, fatback. Hot and greasy cheeseburger. Just like I like [...]

By: Competing Musical Tastes | Weddingbee

Competing Musical Tastes | Weddingbee — Fri, 25 Mar 2011 15:34:18 +0000

[...] mean, he didn’t even know what fat back was, for Pete’s [...]

By: Be

Be — Tue, 21 Dec 2010 04:27:29 +0000

In east Tennessee,we cal it streak meat

By: Jenn in the ♡ of Dixie

Jenn in the ♡ of Dixie — Sat, 26 Jun 2010 00:23:47 +0000

I make a plate that we simply call “white meat”. It’s cured salt pork, boiled to get most of the salt out of it, then rolled in corn meal and fried until golden brown. The meat spatters ALOT, but it’s so worth it. Of course, you KNOW your heart doctor would have a conniption fit if they knew we were eating it!

By: Ashley Elliott

Ashley Elliott — Mon, 29 Mar 2010 15:49:29 +0000

Well Now! I just feel embarassed and ashamed… My family considers me to be a really good cook and it’s where I am most comfortable. My kitchen is where people can come together and enjoy moments that can never be duplicated or taken away. Whether you are family or not. But most of all I feel like what comes from the kitchen is my “product” This time my “product” was NOT GOOD at ALL!!
Well, I was going to show my friend what fat back tasted like and to my surprise…It tasted aweful!! Yes, I know…something went terribly wrong.I didn’t WASH IT OFF FIRST!! I fried it up with all the EXTRA salt on the outside to preserve it. You couldn’t taste anything really, except for salt. It actually burned a little.(lol)

By: Shae

Shae — Fri, 01 Jan 2010 23:36:49 +0000

And one more thing….

Happy New Year!!!

By: Shae

Shae — Fri, 01 Jan 2010 23:36:08 +0000

Hey Christy,

Awwww Man Christy, I need to know how to cook the fatback!

Maybe I’ll skip it until next year. For some reason I thought I remember my grandma boiling it a little before frying it like she would do the country ham?!

Wait nevermind, I read the tutorial again. This is for either I see. So I don’t need to boil some of the salt off?

By: Black Eyed Peas For New Years Day (and why!) | Southern Plate

Black Eyed Peas For New Years Day (and why!) | Southern Plate — Tue, 29 Dec 2009 20:27:02 +0000

[...] Fatback is very tough and extremely salty, it looks just like a thick slice of bacon but is more difficult to chew. As one of the cheapest cuts of meat, it rose rapidly in popularity during the depression era of the South. Eating this is said to ensure good health in the coming year and I must say, it is delicious. [...]