sowbelly

The man was throwing strips of “sow-belly” into the pan, and the coffee water was already set upon the flaming wood.

Then a slice of sow-belly was toasted on a stick, the outer skin of the onions removed—and dinner was ready.

The salt meat, as a rule, was pickled pork and fat side meat, which latter "table comfort" the boys called "sow-belly."

In the place of porterhouse steaks there would be sow-belly and corn bread, and a very dry section to live in.