[Horace Baker]

Yea, I think it's also known as "fatback". cooked with beans so that the lard may add flavor. Bacon has more flavor though.

Fatback is as it sounds, the fat on the pigs back. It can be rendered for lard, or cubed and made into salt pork. I occasionally have a slab smoked along with the bacon and use it like bacon, but it's mostly fat. (When you're out of bacon, it's the next best thing!)