What is Dry Salted Pork Belly?

We call it middling meat or fat back. its really the fat of teh belly with no meat in it but is good for seasoning beans. If it has some meat in it we call it streak o lean.

I never heard of that before either. I don't think I would buy it because it sounds like it would taste nasty!

Hi schulzie, Yes certain areas of pork bellies are cut into slices for American style bacon. It is also used quite a bit in Oriental cooking, for example sweet & sour pork. Dry Salted Pork Belly is usually sold as a slab and used as a "flavoring" meat in the USA. I cut into chunks and use it to add a pork flavor to bean dishes, stews or soups. It's a very fatty cut which gives it a lot of flavor and the salting and drying process makes the flavor even more intense. I personally wouldn't eat it alone, it's just too salty for me but it is a great flavoring.

Well I think the first responder has said it right "fatback" I was thinking that was what it was, but I'm not too sure. It sound appetizing right now. Growing up my granny fixed fat back to season her green beans with, I remember my dad's side of the family thinking I loved green beans, which I did, just seasoned in fat back... Uggh it was nasty without any seasoning. I don't think they even put salt on it, or if they did then they didn't cook the green beans right, they were always dry from what I remember... oh sorry for the babblefest. If you like green beans cook fat back with the green beans for taste, talk about some good eaten!

Well they all gave you a good answer and you know what I don't eat it. My grandmother used to put it in the beans as well. And would cook with it in alot of things. I find it gross and not good for you. For once the Dr's are on my side.But you can try it don't get a hole lot just in case. Your friend onlydia