Preparation info

  • Difficulty


  • Yield: Slightly more than

    1 Cup


Appears in

Craig Claiborne's Southern Cooking

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 evaporates. Continue cooking until the pieces are totally rendered of fat, until they are quite crisp and browned. Do not allow to burn.
  3. Drain the pieces in a sieve and pour them onto paper towels to drain further.