| A | B |
|---|
| Cracklin' bread | type of bread made with crisp pieces of pork |
| Hominy | ground corn dish (kernels soaked in water and lye; ground and boiled) |
| Grits | grinding hominy into meal; served with butter and honey for breakfast or fried in bacon fat for dinner |
| Pot likker | vegetable juice at bottom of pot; soaked up with cornbread. |
| Chitlins | pig intestines dipped in corn batter and fried |
| Hog maws | pig stomach |
| Parts of the hog | intestines, ribs, backbones, feet and head |
| Black-eyed peas | named for their distinctive black marking and often served as a vegetable |
| Greens | collard, kale, mustard and turnip |
