No, not the band, but the solid subcutaneous fats near the pig backbone. I can find pork belly in spades but I want to get some true fatback so I can start grinding my own breakfast sausages. Can anybody recommend a reliable source?
Chicken and dumplings are a notoriously time-consuming enterprise, but the end result is very much worth the effort. However, if you're a time-crunched cook who craves the comforting pleasures of this classic dish, this is the recipe for you.