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For those who want or need to know:
fatback is the fresh (unsmoked and unsalted) layer of fat that runs along the animal's back. It is used to make LARD and CRACKLINGS and for cooking-especially in many Southern recipes.
A ham hock is the lower portion of a hog's hind leg. It consists of the bone, flesh, fat and connective tissue. Usually smoked or cured, but also fresh, they are mainly used to flavor soups, beans, cooked vegetables, etc.
Enjoy. :chatter: