It's a European style cured/dried ham usually served slivered or shaved. It is like a Seville or Prosciutto ham in appearance and basic flavors.
Fatback as sold today is salt pork, either cured or not and may be smoked but usually not. In the old days it was a layer of fat that grew over the side meat or bacon. Pork animals usually don't have that layer today because of feeding and breeding practices.
Generally speaking, impurities in stocks are proteins, fats and other organic mater and may include vegetables and seasonings. "A true stock is lightly colored and so perfectly clear that you can rad a newspaper through a basin of it" quoted by a French chef I worked under.
Thanks for the replies..toupee ham to me though seems to be a commercial ham roll product here in Canada, quite different than what has been mentioned...I wonder if it is just an industry bastardization of the real thing mentioned above...freddychef
what about `mock ckicken`---I know that it is some kind of luncheon meat but ergo again, the names!!??
I was reading recently about mock chicken... I think in the last issue of Gastronomica. The article discussed a number of mock recipies, including mock apple pie, soda cracker pie, ect. Mock Chicken is just that... meat that's not chicken, but meant to simulate chicken. Ubiquitous today, chicken was relatively rare in the pre agrobusiness world from which most mock chicken recipies date. If you were subsistence farming, you'd probably let your chickens while away their delicous youth laying eggs, too. Most commonly the meat used to simulate chicken was veal. Again, a practical concern... that calf was not only good eating, you didn't have to share the milk supply. Strange today to think that veal was once more common than chicken, but true. And as recently as many of our grandmother's lifetimes. How quickly we forget.