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n.c.iowa | I had to call my mom to find out where it came from sure, it is the meat that is more or less over the ribs, so technically it’s not the bacon, but my grandparents would call uncured bacon sidepork also.
I never really developed a taste for it, I always thought it was kinda greasy. Dad always got long ribs and spare ribs and cured bacon when we butchered so we never had it much when we were young. Mostly at the grandparents house.
My grandma was Luxembourg, my grandpa was mostly Irish, and my maternal grandparents where low Germans, so I don’t really know if it was a cultural thing or a regional deal. | |
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Sugar on Lefse
