If I recall correctly, you should be able to soak the fatback in water
to leech out much of the salt.
However, remember that fat back is salty on purpose. It's
generally used to impart flavor in other foods.
FriPilot
My guess is they are not the same as, at my supermarket, salt pork and fat back are both on the shelves. It is the same packaging, so not just one manufacturer calling it one thing vs. another.
Salt (sodium chloride) has no fat inside.
No, there is no fat in salt.
There are many ways to cure pork fat back, such as smoking, boiling, drying, and brine. However the most popular way to cure pork fat back is covered with lots of salt and put in a brine soup for curing.
OK, it is either... Fat, sugars, fibre and salt. Fat, saturates, sugar and salt. Fibre, saturates, sugar and salt. Fat, saturates, sugars and sodium.
Salt
No salt is added in the processing of milk. The process would be as follows: separation of cream and milk, adding back 1% milk fat, homogenisation and pasteurisation.
Because it's the fat and salt in it that makes it taste really good. Anything that tastes good is high in salt, fat or sugar. Chicken is also quite tender and juicy to eat, enough to make you want to go back for seconds or thirds.
don't add as much salt.
39% salt 100% fat 58% unhealthy
The salt wouldn't make you fat BUT it causes water retention. Too much salt= dehydration = your face will LOOK fatter from the water that your body will store in your face .
On a cattle drive a cow-hand might eat salt pork, beans, fat back, hard tack, and jerky