pork fatback
Pork fatback is nearly pure fat, providing approximately 900 calories per 100g with significant amounts of monounsaturated and saturated fats; it is not a meaningful source of protein or other micronutrients.
About
Pork fatback is the subcutaneous adipose tissue taken from the back of a pig, typically rendered as a thick slab of pure fat with minimal muscle tissue. This cut lies directly beneath the skin along the spine and is prized for its high fat content (often 85-95% fat) and neutral flavor profile. Fatback varies in thickness and quality depending on breed and diet; heritage breeds and pasture-raised pigs generally produce more flavorful fatback with better rendering properties. The fat is relatively clean, pale white to cream-colored when fresh, and highly stable when rendered or cured, making it a foundational ingredient in charcuterie, baking, and cooking traditions across Europe, Asia, and the Americas.
Fatback can be used fresh (as lard when rendered), cured (as lardons or salt pork), smoked, or made into cracklings (chicharrones). The quality of fatback is often assessed by its cleanliness, firmness, and degree of oxidation—darker or off-colored fatback indicates age or poor storage conditions.
Culinary Uses
Pork fatback serves as a critical ingredient in sausage-making and charcuterie, providing essential fat content that ensures proper texture, juiciness, and preservation. When rendered slowly over low heat, it produces lard, a traditional cooking fat prized for pie crusts, biscuits, and shortbread due to its superior flakiness compared to vegetable shortening. Fatback is also minced or cubed and added to forcemeats for pâtés, terrines, and various charcuterie products. Cured fatback (lardons) is used to add richness to lean meats and vegetables, a technique particularly common in French cooking. Fresh fatback can be cubed into cracklings, rendered to produce rich fat for cooking, or used whole in braised dishes like cassoulet and slow-cooked stews.