Fatback is the layer of fat along the back of a pig, used as a cut of meat. It is often used to make lard. Fatback is a traditional part of southern U.S. cuisine and soul food, where it is used for cracklings or cracklins, and to flavor stewed vegetables such as greens and black-eyed peas. Many people enjoy eating strips of heavily salted and fried fatback. Fatback was extremely popular in the South during the Great Depression because it is an inexpensive piece of meat. This dish is also widely eaten in Ukraine, where it is called salo. This article needs additional references or sources for verification. ... Kinnikuman character, see Meat Alexandria. ... Lard refers to pig fat in both its rendered and unrendered forms. ... // The cuisine of the Southern United States has influences from the traditions of the various groups that have inhabited the area. ... This article does not cite any references or sources. ... Pork rinds are a snack food made from chunks (called pellets) of cured pork skin, deep-fried and puffed into light, irregular curls, and often seasoned with chilli pepper or barbecue flavoring. ... In cooking, stewing means preparing meat cut into smaller pieces or cubes by simmering it in liquid, usually together with vegetables. ... Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... Trinomial name Vigna unguiculata unguiculata The black-eyed pea, also called black-eyed bean, blackeye, lobiya, rongi, feijão-frade, Alasandee (Kannada name) or chawli/chawle, is a subspecies of the cowpea, grown for its medium-sized edible bean, which mutates easily giving rise to a number of varieties, the... The Great Depression started after October 29, 1929, known as Black Tuesday. ... A slab of słonina aged in paprika, popular in Central and East Europe Salo (Russian and Ukrainian: , Belarusian: , Hungarian: Polish: , Macedonian: , Romanian slănínă or slánă, Serbo-Croatian, Czech and Slovak: slanina) is a traditional Central and Eastern European food: slabs of pork underskin fat, with or...