does anyone know any recipies using fatback/white meat?

Answer 1

When it's sliced - it can be cooked like bacon until it's crisp. Unlike bacon it's not smoked or otherwise prettied-up. If you suspect its reeel salty blanch it. I like to have it sliced twice as thick as bacon.

The classic recipe is with collards or other cooking greens. If you follow the recipe below, at the end take out the fatback, dice it and fry it and add it back to the greens.

Answer 2

Fatback is 100 percent fat: mostly used in sausage making. You can melt it down and make lard or throw in some bird seed and feed to birds once it solidifies