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 "hard fat", distinct from the visceral fat that occurs in the abdominal cavity and is called "soft fat" and leaf lard.
Pronunciation
/fætbæk/
Etymology
The term "fatback" originates from the English words "fat" and "back" which literally refers to the fat from the back of a pig.
Usage
Fatback is used in many cuisines as a flavoring agent where it lends a rich, buttery flavor to a variety of dishes like beans, greens, and stews. It is an important ingredient in many types of sausages, and can be used for making lard.
Related Terms
- Pork belly: A boneless cut of fatty meat from the belly of a pig. This dish is popular in many parts of the world.
- Bacon: A type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts.
- Lard: A semi-solid white fat product obtained by rendering the fatty tissue of the pig.
- Sausage: A meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavorings.
See Also
External links
- Medical encyclopedia article on Fatback
- Wikipedia's article - Fatback
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