Preparation info
  • Yield: Slightly more than

    1 Cup

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

These crisp pieces are not the real McCoy, which are made with fresh pork fat used at hog-killing time in the South. They are, however, an acceptable substitute and work far better than the store-bought, plastic-wrapped variety. Fatback is available at supermarket meat counters.


  • ½ pound fatback


  1. Cut the fatback into slices and cut the slices into thin strips. Stack or align the strips and cut them into small cubes. There should be about 1 cup.
  2. Put the cubes in one layer in a small skillet and barely cover with water. Bring to the boil and cook until the water