Fatback

Fatback is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is a hard fat, distinct from the visceral fat that occurs in the abdominal cavity and is called "soft fat" and leaf lard. Unlike other parts of the pig rich in fat, such as pork belly, fatback does not contain muscle tissue and is primarily used in cooking for its fat content and is a major ingredient in traditional charcuterie. Fatback is an important element of traditional cuisines in many cultures, particularly those of Europe and the Americas.

Uses

Fatback is used in a variety of ways. It is a crucial ingredient in many sausages, providing both fat and flavor. In cuisines of the Southern United States, it is often rendered to produce lard, or it is used to season cooking greens, beans, and other vegetables, imparting a rich flavor. Fatback is also used in the production of salt pork and can be salted and smoked to preserve it. In Italian cuisine, particularly in the regions of Umbria and Lazio, fatback is cured with salt and spices to produce lardo, a type of salumi.

Culinary Uses

In cooking, fatback is valued for its deep, rich flavor and is used to add succulence to a wide range of dishes. It can be diced and rendered to produce a cooking fat of exceptional quality, known as lard, which is then used for frying or as a shortening in baking. Fatback can also be ground and mixed with leaner cuts of meat to improve the texture and flavor of sausages and meatloaves.

Nutritional Information

Fatback is high in saturated fats and cholesterol, making it a controversial ingredient in terms of health. However, it is also a source of vitamins and minerals, such as vitamin B12, niacin, and selenium. Moderation is key when incorporating fatback into a diet, especially for individuals concerned with heart health.

Cultural Significance

The use of fatback is deeply embedded in many culinary traditions around the world. It represents not only a source of sustenance but also a connection to cultural heritage and traditional cooking methods. In many cultures, the knowledge of how to cure, smoke, or render fatback is passed down through generations, preserving a link to the past.

See Also

• Lard
• Pork belly
• Charcuterie
• Sausage
• Salt pork