The strongest influences on traditional Quebec cuisine come from the cuisines of France and Ireland, as the two largest ethnic groups in the province are French and Irish, although many aspects of Canadian aboriginal cuisine have also had a significant impact on Quebec cuisine.
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Fatback is a traditional part of southern US cuisine, soul food and traditional Cuisine of Quebec, where it is used for fried pork rinds (known there as cracklings, or Oreilles de crisse in Quebec), and to flavor stewed vegetables such as greens, green beans, and black-eyed peas.