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/ 500 g fatty pork

MeatYear-round. Pork is a domesticated livestock product available consistently throughout the year with no significant seasonal variation in availability.

Fatty pork is an excellent source of complete protein and B vitamins (thiamine, niacin, B12), along with essential minerals such as zinc, selenium, and iron. The high fat content provides concentrated calories and fat-soluble vitamins; however, a significant portion of the fat is saturated fat.

About

Fatty pork refers to cuts of pork meat with substantial intramuscular and subcutaneous fat content, typically from regions such as the belly, shoulder, and neck. These cuts originate from Sus scrofa domesticus (domesticated pig), with variations depending on breed and diet. Fatty pork is characterized by visible marbling, a higher proportion of adipose tissue, and a richer, more deeply flavored meat compared to lean cuts. The fat content ranges from 20% to 40% by weight depending on the specific cut and animal.

Common fatty cuts include pancetta (cured belly), pork belly (uncured), shoulder (butt), neck, and jowl. The elevated fat content provides superior moisture retention during cooking, enhanced flavor compounds from the lipid profile, and functional properties essential for making stocks, rendered lard, and cured products.

Culinary Uses

Fatty pork is fundamental to countless culinary traditions worldwide. In Chinese cuisine, it forms the base for red-braised pork (hong shao rou) and various dim sum preparations. Italian charcuterie relies on fatty pork for guanciale, pancetta, and lardo. In French cooking, fatty cuts are essential for pâtés, terrines, and flavoring vegetable preparations. The fat renders during slow cooking methods—braising, stewing, confiting—creating gelatinous, flavorful broths and contributing to the texture of processed meat products. Fatty pork also serves as an important source of rendered fat (lard) for pastry-making and cooking across Mediterranean and traditional European cuisines. Ground fatty pork is preferred for forcemeats, sausages, and meatballs due to its binding and moisture-retention properties.

Forms & Preparations

Whole Cut — Unprocessed fatty cuts such as pork belly, shoulder, or neck, used for braising, roasting, or rendering.
Ground/Minced — Mechanically ground fatty pork used for sausages, forcemeats, meatballs, and ground meat preparations.
Cured/Preserved — Salt-cured fatty pork such as pancetta, guanciale, or salted pork belly, used as a flavoring agent or charcuterie.
Rendered Lard — Rendered pork fat separated from meat through slow heating, used for cooking and pastry-making.
Cubed/Diced — Cut into uniform pieces for stews, braises, and mixed meat preparations.
Stock/Bone Broth — Fatty pork bones and trimmings simmered to produce collagen-rich, flavorful broth.