[DOC] [TLE] Pork-tionary - Oregon Pork - Oregon Pork Producers [PAR] Bacon  A cut of pork from the hog's sides and belly that has been cured ... 
Bologna is typically served as a cold cut or sandwich meat. .... Ham, Picnic  A 
cut of pork from the upper part of the foreleg and includes a portion of the 
shoulder. ... Ham, Wet-Cured  A ham treated with a brine solution of water, salt, 
sugar and... [DOC] [TLE] Pig / Pork Cuts by Chart - CloveGarden [PAR] Pig Parts: photos, descriptions and details of culinary usage. ... Cushion Meat #
405B, Cushion Meat ... With the side muscle off (#415A) it weighed 1 pound 4-3/8 
ounces. Chops ... The upper section, if sold separately, would be "Saint Louis 
Ribs". Be aware, if ... In Europe, salt cured but unsmoked hocks are often used. 
Feet [DOC] [TLE] CURED MEAT CUTS [PAR] 213: Cured-raw pork loin ("coppa"), left, and cured-cooked pork loin ... For cured-
raw meats, usually entire muscle groups in their anatomical connection are used. 
... curing tanks and piled on top of each other with layers of curing salt between... [DOC] [TLE] Pork - Wikipedia [PAR] Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is 
the most commonly consumed meat worldwide, with evidence of pig .... Ham and 
bacon are made from fresh pork by curing with salt (pickling) and/or smoking. ... 
cuts of meat taken from the sides, belly or back that have been cured and/or 
smoked. [DOC] [TLE] Processing a Pig for Meat - The Pig Site [PAR] Jan 1, 2001 ... Recipes: Brine, dry cure, spices, ham, terrines, pate, blood sausage ... I have 
successfully used an old, heavy door on top of two sawhorses for the scraping 
area, covered with a ..... Do not salt or even lightly brine any meat you plan to 
store more than ... Side pork: Set aside your slabs of bacon for curing. [DOC] [TLE] Pork Cuts - Breakdown and Descriptions | Woven Meadows Farm [PAR] Some parts are commonly cured and smoked, some not, but really anything ... 
The top half (containing the shoulder blade) is called the Boston Butt (why, ... The 
triangular-end of the belly is the side-pork (which in the past became salt pork). 
... Kept whole, this is a massive piece of meat, hence the ham is usually cut into a
... [DOC] [TLE] Difference Between Fatback & Salt Pork | LEAFtv [PAR] Fatback is taken from the upper part of the back of pork, between the skin and 
loin. ... Salt pork comes from both sides as well as the belly of the pork and 
underneath the skin and generally has some of the meat attached. ... Cured 
through a salting process, the pork can be fatty or lean, and while it seems very 
much like... [DOC] [TLE] Fatback | Define Fatback at Dictionary.com [PAR] Fatback definition, Chiefly South Midland and Southern U.S. the fat and fat meat 
from the upper part of a side of pork, usually cured by salt. See more. [DOC] [TLE] The Science Of Curing Meats Safely - AmazingRibs.com [PAR] Called curing salts as a group, they are why bacon, hot dogs, hams, and corned 
... People often ask if they can cure meats without nitrites and just increase the 
salt. .... to contradict my love of dry brining other meats like steak, chicken, and 
pork. .... if you stack them on top of each other you have made it twice the 
thickness. [DOC] [TLE] Fatback - definition of fatback by The Free Dictionary [PAR] The strip of fat from the upper part of a side of pork, usually dried and salt-cured. 
n the fat, usually salted, from the upper part of a side of pork n.... [DOC] [TLE] Streak o'lean - The Free Dictionary [PAR] The strip of fat from the upper part of a side of pork, usually dried and salt-cured

Question: Meat from the upper part of a side of pork, usually cured by salt
Answer: fatback