side meat

In Appalachian and Southern speech, "side meat" means pork cut from the side of the hog, often salted or cured. It’s similar to bacon but usually unsmoked and fattier, used to season beans, greens, and other country dishes.

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Hillbilly Dude Says...

We used 'side meat' growin' up in soup beans and peanut beans.

Pronunciation

[SIDE meet]

Meaning & Usage

- Pork from the hog’s side, salted or cured (noun)

Mae:

Where’s the bacon?

Earl:

Ain’t got bacon, but I got side meat.

- A flavoring meat for beans and greens (noun, cultural)

Mae:

Tastes like home cookin’.

Earl:

That’s the side meat workin’ in there.

other spellings: salt pork (related), fatback (related), hog side, beans with side meat, fried side meat for breakfast, and greens seasoned with side meat

★ Side meat is often confused with bacon, but it’s usually unsmoked and saltier. Country cooks used it to stretch meals, flavor beans, or fry up when bacon wasn’t on hand. ★

Origin

"Side meat" simply refers to pork from the side of the hog. In rural America, especially the South and Appalachia, it became a kitchen staple alongside salt pork and fatback.

Notes

Still found in traditional Appalachian and Southern kitchens, especially for beans and greens. Not as common in modern cooking, but older generations know it well. See also: salt pork, fatback.

Say It Like a Southerner

Said plain: "side meat."

Kin Topics

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Common Questions

Is side meat the same as bacon?

Not exactly - bacon is smoked and often sugar-cured, while side meat is usually just salted and cured.

Is side meat the same as salt pork?

Very close - both are cured pork, though side meat often has a bit more lean mixed with fat.

Do people still use side meat today?

Less common in grocery stores, but still used in country kitchens and traditional recipes.