Fatback

Fatback wasn't always confined to southern food. You have wonderful descriptions of the use of it in Laura Ingalls Wilder's books about life as a pioneer. Her mother prepared cracklings after killing a hog.

Fatback - Fat from the back of a pig. Fatback is often confused with salt pork, which comes from the belly or sides of a pig. Fatback may be used to make lard or cracklings, as well as for seasoning.

fatback Notes: This is a slab of fat that runs along the back of a pig. You can render it into lard, cut it into barding strips to wrap around lean roasts, or use it to line terrine or pâté pans.

battutaA mixture of onion, garlic, fatback, and other ingredients added for flavouring a stew or soup. If sautéed, it is called a soffritto. bavetteRibbon shaped long pasta. beciamellaBéchamel sauce.

Lard - To insert strips of fatback into a piece of meat to be braised, using a special cutter with a hollow blade called a lardoir. Also, to wrap a tenderloin of beef in a thin sheet of fatback before roasting it.

bard To tie some type of fat (bacon or fatback) around what you are cooking to prevent it from drying out while roasting. Often used with fowl or extremely lean meats, barding bastes the meat while it is cooking, thus keeping it moist.

Bard : To cover an item with slabs or strips of fat, such as bacon or fatback, to baste it during roasting. The fat is usually tied on with butcher's twine.
Barquette : A boat-shaped tart or tartlet, which may have a sweet or savory filling.

Tying thin slices of fat, such as bacon or pork fatback, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting.
Basting ...

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The salt-cured layer of fat taken from the pig's belly and sides. Salt pork is sometimes confused with fatback, which is unsalted. It is similar to bacon except that it is much fattier an has not been smoked. Salt Substitute ...

Consumers seeking a higher-quality source of lard typically seek out artisanal producers of rendered lard, or render it themselves from leaf lard or fatback.[8] [12] [12] [12] [12] ...

Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.

Cotechino In northern Italy this sausage is made with coarsely chopped pork rind, lean pork, and pork fatback seasoned with salt, pepper, cloves, and cinnamon, then cured for three weeks. ...

See also: Flavor, Cooking, Salt, Vegetable, Sauce