Fatback And Country Ham

Christy Jordan — Sun, 26 Oct 2008 19:38:00 +0000

These two meats are truly a delicacy in the south. They have a lot in common seeing as how they are both heavily salted (A method of preservation), both are pork products, they are prepared the same way, and both have been a staple of Southern Tables due to their being so inexpensive and readily available. Fatback, in particular, became very popular on Southern tables during the great depression as it was often the only cut of meat that could be afforded by hungry families.

Either cut of meat can be found used as seasoning in a pot of beans, which is then torn or cut into small pieces and added back to the pot to eat along with the beans once they are fully cooked.

Fatback is a traditional dish served for New Year’s Eve in the South where we have our celebratory meal of Fatback, Greens, and Black Eyed peas, a meal believed to bring luck and wealth in the new year. Greens and black eyed peas (or field peas) received their cherished status when Northern Troops marched through our lands and took charge of all other crops and livestock as provisions for their troops, leaving greens and peas behind because they were believed to be fit only for the animals.

Most Southern or “Soul Food” restaurants in the south boast these meats on the menu. I always order Country Ham whenever we go to one of our beloved Cracker Barrel restaurants. They serve it with biscuits and fries or choices of country vegetables.

If you purchase a whole country ham, the grocer’s will slice it for you but the slices will still be rather large.

If serving it for supper, we usually cook the slices whole but if for a breakfast or brunch, served alongside biscuits, we cut the slices up into smaller pieces so that people can put them on their biscuit if they like, making a sandwich of sorts.

Both meats are traditionally cooked in a cast iron skillet, but any type of skillet will do. Place slices of meat in skillet and cook over medium heat until browned on both sides.

You don’t need to place any oil in the skillet as both of these meats tend to render a great deal of fat when cooking them. This fat is reserved, usually in tin cans or jars, for use in seasoning beans, vegetables, and putting in cornbread and other batters.

Once it is browned on both sides, remove to a paper towel lined plate and serve.

Allow grease to cool and save it to be used in another great southern recipe if you like!

A plate of fatback. Very salty and crunchy meat.

Country ham, fried up and ready to go!

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Gratefully,
Christy

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Fatback And Country Ham