© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
Fatback is the fresh, unsmoked, and unsalted layer of fat along the back of a pig. It is often confused with salt port which comes from the sides and belly of a pig. It is rendered to make lard and fried to make cracklings. It may be used to bard lean roasts, or to line terrine or paté pans. It is used in many Southern US recipes as a flavoring. All fatback should be refrigerated, fresh up to a week, cured up to a month.
Salt-cured fatback is sometimes available.