Pork Fatback

Pork Fatback is fat that comes from between the skin and the meat along the pig's back.

It will be around 1 inch (2.5 cm) thick.

It is firm and dense fat, with a high smoke point.

Fatback is sold unsalted most often, though occasionally you can find it salted.

Pork Fatback is used a lot in American southern cooking.

It can be can be used for lard or cracklings. It can be cut thinly and wrapped around other cuts of meat to help keep them moist while cooking, or to line terrine or pate moulds with.

When it is cut thinly enough to be used to line such moulds with or wrap meat with, the French refer to these thin sheets as "bardes."

Pork Fatback is not the same as salt pork.

Storage Hints for Pork Fatback

Unsalted can be stored in the fridge for up to 1 week; salted, up to 1 month.

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Also called:

Schweinebauchfleisch (German); Tocino (Spanish)

See Also: Fat

Other entries for: Lard
Lardons, Lardo, Pork Fatback, Speck

Other entries for: Pork
Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork Stewing Meat, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Stewing Pork, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for: Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak