fresh pork fat
High in calories and total fat (approximately 90% fat content); contains monounsaturated and saturated fats with small amounts of cholesterol and minimal protein or carbohydrates.
About
Pork fat, or lard, is the rendered adipose tissue of Sus scrofa domesticus, derived primarily from the belly, back, and other fatty regions of the pig. In its fresh form, it remains unrendered and consists of intact fatty tissue with connective and muscular elements intact. Fresh pork fat has a pale white to cream color, a firm but malleable texture at room temperature, and a subtle, slightly savory pork flavor. The fat varies in composition depending on the pig's diet and cut source; back fat tends to be denser and higher in saturated fat, while belly fat contains more intramuscular fat and is prized for its culinary properties.
Culinary Uses
Fresh pork fat is essential in charcuterie, forcemeats, and traditional cooking across European, Asian, and American cuisines. It is rendered through slow heating to produce lard, used as a cooking medium and pastry ingredient, or kept fresh and diced for incorporation into sausages, pâtés, and terrines where it provides moisture, richness, and structural integrity. In Asian cuisines, particularly Chinese and Vietnamese traditions, fresh pork fat is often minced and mixed into preparations such as dumplings and meatballs. It may also be brined, cured, or rendered into cracklings (chicharrón).