What is "fat-back"?

What your father made was probably Colcannon,an old Irish recipe.Fatback is bacon.

Colcannon.

Ingredients

1kg potatoes, well scrubbed (cut any large ones in half)

100g butter

140g sliced back bacon, finely chopped

1 small Savoy cabbage, finely shredded

150ml double cream

Buttered cabbage

Method

1.Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.

2.Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.

3.Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

Fat back is pork fat from the pig's back.

Basically it is like super bacon.

Except this actually comes from under the skin on the pigs back, so has no skeletal tissue, like normal bacon would get. This fat is also harder.

Basically, you could give the food a bacon flavor without having to cook a bunch of bacon.

I know you can get it at most grocery stores, it is fairly common.

Okay, the problem with liposuction is that- even though it can get rid of excess fat, the fat cells are still there. They will always be there, and whenever you eat anything, the cells still absorb, so many people think once they get this procedure done, they won't have to watch what they eat. However, it is quite the contrary. Liposuctions is not the best choice. Eating certain foods can take the fat from the cells and deposit them where they need to be digested. (look up DR. OZ)

Fatback: the strip of fat from the back of a hog carcass usually cured by drying and salting.

https://search.yahoo.com/search?ei=UTF-8&fr=crmas&...

The only main difference between it and regular US bacon is the smoke flavoring in the bacon. You can get pig-fat lard. Fatback can come with the skin on, just like bacon used too. Bacon is usually cut from the belly area, still the same animal, fat, little meat, and skin. Some people interchange bacon and fatback.

http://en.wikipedia.org/wiki/Fatback

Campbell's pork and beans has a little fatback or bacon in it. Fatback is used in sausage too.

This Site Might Help You.

RE:

What is "fat-back"?

My father past away a few months ago, and he loved to cook. When I was a little girl, my father would make us dinner but not document his recipes, so I'm recreating this recipe and delicious dinner from scratch....

That is where I need help. My father used to make this delicious Irish-inspired...

Fatback is a cut of pork taken, as its name might suggest, from a pig’s back or spinal region.example,the fat on bacon;Fat back can be added to any dish using ground meat for additional flavor and moisture. most any grocery store has it,try walmart grocery

It is like bacon. I'll bet if you went to a real butcher's shop, they could get you some.

Bacon Fat

fat back is pork belly or unsliced bacon. choose the amount of fat carefully! I prefer more meat.

good post