What is fried Fatback
Fatback
Fatback is a cut of meat from a domestic pig. It consists of the layer of adipose tissue under the skin of the back, with or without the skin. Fatback is "hard fat", distinct from the visceral fat that occurs in the abdominal cavity and is called "soft fat" and leaf lard.
What is fatback in cooking?
Fatback is " hard fat " and is distinct from the visceral fat that occurs in the abdominal cavity which is called "soft fat" and is used to produce leaf lard. Like other types of pig fat, fatback may be rendered to make a high quality lard. It is one source of salt pork.
What is a Fatback strip?
Strips or pieces of fatback can be inserted into leaner meats or poultry to add flavor and juiciness. Certain types or cuts of meat—pork loin, venison, and turkey breast, to name a few—are naturally low in fat, which can mean less flavor and juiciness.
What is fat back and how do you use it?
Fatback can be added to any dish using ground meat for additional flavor and moisture. It can add juiciness to burgers, meatloaves, and stuffing, as well as other dishes featuring ground meat. Note, however, that fat back has a rather high water content.
What part of the pig is fatback?
1: 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).
Is fatback the same as bacon?
Streaky pork is a section of fat in between the solid slabs of hard fatback near the backbone and the bacon at the belly. It gets its name because it has a few streaks of pink meat running through the white fat, whereas bacon has a lot, and fatback has none.
How do you get fried fat back?
Step 1: Prep and Pre-Bake. Preheat oven to 375 degrees Fahrenheit. Begin heating a deep fryer full (at least 2" deep) of peanut oil to 360 degrees Fahrenheit. ... Step 2: Fry Baby, Fry! Slice the fatback into 1" wide strips. Deep fry the strips in groups of 6-8 for 5 minutes or until golden brown and crispy on the outside.
Is pork fat and fatback the same thing?
The main difference between pork belly and fatback can be found in their names: the former is cut from the belly of the hog, whereas the fatback is trimmed from the area on either side of the spine. In terms of flavor, they're similar, but pork belly contains both meat and fat, whereas fatback is all fat.
What is another name for fatback meat?
Through the years certain synonyms for fatback have arisen, among them salt pork, fat meat, fat pork, (dry) salt meat, salt bacon, seasoning meat, side meat, sowbelly, white bacon, and middling meat.
Can you eat fatback raw?
Can you eat fatback? Yes! Fatback is used in forcemeat (terrines, rillettes, sausages etc.) and traditional dishes from the American south (fried fatback, green beans, baked beans and collard greens).
Can you cook fatback in air fryer?
2:3110:52The Best Air Fried Fatback | SOUTHERN RECIPES - YouTubeYouTubeStart of suggested clipEnd of suggested clipSo I have my fat back here like I said I have watched you start off put it in boiling water for fiveMoreSo I have my fat back here like I said I have watched you start off put it in boiling water for five minutes I drained it now I'm just gonna place it in my air fryer.
Is pork belly and salt pork the same thing?
Salt Pork is a cured meat and fat made out of pork belly, whereas pork belly is a cut of pork taken from a pig's side. Pork belly is used to add richness and flavor to ground pork and sausages, whereas salt pork is salted and cured pork that usually tastes like bacon, though bacon is smokier and leaner.
What is pig fat called?
LardWhat Is Lard Made Of? Lard is made from 100 percent animal fat (usually pork) that has been separated from the meat. Most lard is made through a process called rendering, whereby the fatty parts of the pig (such as the belly, butt, and shoulder) are cooked slowly until the fat is melted.
What is cow fat called?
Rendered beef or sheep fat is called tallow. Rendered pig fat is called lard.
What part of the pig is fatback?
backFatback is a cut of pork typically taken off the back of the pig. While it can be used very much like bacon, fatback contains very little to no meat. While a staple in the American South and the perfect lard for all pastries, fatback is also utilized the world over for seasoning and smoking.
What is fatback made of?
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).
Does fat back have to be refrigerated?
Raw fatback goes bad faster when it's stored in a closed container (or bag) and exposed to air and condensation. Cooked fatback lasts for at least a month in the fridge; raw and cooked fatback can be kept in the freezer for six months to a year.
How do you make salted fat back?
3:048:46SALT PORK, FAT BACK? - YouTubeYouTubeStart of suggested clipEnd of suggested clipIt stuff is delicious I don't know how many of you out there know about how Jah and salt pork or youMoreIt stuff is delicious I don't know how many of you out there know about how Jah and salt pork or you know fatback whatever you want to call it but we fried it for breakfast like you did a bacon.
Is salt pork and fatback the same thing?
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, more rarely, fatback. Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, and saltier, as the cure is stronger and performed for longer, and never smoked.
What part of the pig does fatback come from?
backFatback is a cut of pork typically taken off the back of the pig. While it can be used very much like bacon, fatback contains very little to no meat. While a staple in the American South and the perfect lard for all pastries, fatback is also utilized the world over for seasoning and smoking.
How do you cook fatback in the microwave?
Wrapping fatback in paper towels and placed in a microwave for four to six minutes will make it crispy, which draws out the flavor of this bacon-like meat.
Bacon
Fatback is processed into slab bacon by many methods, including brine curing, dry curing, smoking, or boiling. Usually the skin (rind) is left on.
Pork rinds
Fatback is a traditional part of southern US cuisine, soul food and the traditional cuisine of Quebec, where it is used for fried pork rinds (known there as cracklings, or oreilles de crisse in Quebec ), and to flavor stewed vegetables such as leaf vegetables, green beans, and black-eyed peas.
In sausages
Fatback is an important ingredient in notable traditional sausages including nduja, cudighi, and cotechino Modena .
In cooking
In French cooking, very thinly sliced fatback is used to line the mold when making a terrine or pâté, and thin strips of fatback are inserted under the skin of lean gamebirds for roasting. These techniques are barding and larding, respectively, and in both the fatback is used without the rind.
In popular culture
The 1954 rhythm and blues song "Fat Back and Corn Liquor" was written by Louisiana songwriter Rudy Toombs and sung by Louis Jordan. It was released by Aladdin Records as the A side of a ten-inch 78rpm record.
Step 1: Prep and Pre-Bake
Preheat oven to 375 degrees Fahrenheit. Begin heating a deep fryer full (at least 2" deep) of peanut oil to 360 degrees Fahrenheit.
Step 2: Fry Baby, Fry!
Slice the fatback into 1" wide strips. Deep fry the strips in groups of 6-8 for 5 minutes or until golden brown and crispy on the outside. Allow to cool. Fried fatback can keep in the fridge up to 2 weeks.
What is pork fatback?
Pork fatback, as the name suggests, is fat sourced from the back of the pig. Coming with or without skin, it can best be described as a slab of bacon, but with absolutely no meat present. Pork fatback is considered to be a hard fat, whereas fat procured from other areas of the pig are likely to be considered soft fat.
How to cook pork fatback
All kinds of pork treats can be made from fatback including crackling, pork rinds and pork scratching. Frying is most definitely the best way to make use of this economical and versatile cut, although baking in the oven will also yield great results.
Pork fatback from Campbells
Occasionally, we do have some pork fatback available in stock and it’s always best to check with us if you are unable to find any specific cut or product by contacting us at [email protected]
Step 1
Freeze fatback if you've purchased a thick slab and need to cut it into thinner slices. This makes cutting easier.
Step 2
Blanch cured fatback by boiling it in water for several minutes before using it to cook with if you want to reduce the salty flavor.
Step 3
Cook fatback in a single layer, on medium heat, in a large pan or skillet. Because the fat content of fatback is so high, there is no need to add additional oil to the pan.
Step 4
Flip the fatback if the edges curl to ensure even cooking. Remove from heat once the meat darkens and becomes crispy, usually about five or six minutes into cooking.
Step 5
Place the cooked slices on a paper towel while they are cooling to absorb any excess oil. Serve warm.
The Flavor Factory
Both fresh and salted fatback meat are often used as flavoring ingredients in dishes that cook for a long time, in which even a small quantity lends a rich, porky note to the entire dish. This frugal old-school approach coaxes the maximum mileage from the inexpensive pork, so it's common in traditional blue-collar comfort foods.
Crisp and Golden
Pork fatback can also be crisped up and served on its own as the meat portion of a meal. Salted versions, with or without a strip of the back bacon, can simply be sliced and pan-fried like any other form of slab bacon. You may need to soak it or blanch it briefly in boiling water to remove the excess salt.
The Helping Hand
In the French culinary tradition, thin sheets of unsalted fatback are sliced to line the baking dishes used for pates and terrines. The layer of fatback protects the delicate pate from the oven's heat and adds to its richness.
Slow-Cooked Pork Fatback
If you acquire a piece of fatback with a substantial portion of meat, it can also be slow-braised like pork belly. The textural contrast between the firm meat and soft, gelatinous fat isn't to everyone's taste, but cooking fatback this way leaves it memorably luscious.
Countless ways to enjoy fatback
Fatback is a popular ingredient in many international cuisines, and if you’ve never thought to try it, you’ll soon want to.
What to call fatback around the globe
Now that you know there are many ways to eat fatback, you might be curious about what it’s called around the world. So, the next time you travel—even if it’s just to the international section of the cookbook store—you’ll know what to say yes to.
Are pork belly and fatback the same thing?
Pork belly and fatback are not the same thing. As mentioned earlier, fatback is the fat taken from the back of the pig while pork belly is down below, on the belly of the pig. The fat from the fatback and the pork belly taste the same.
What substitutions can I use for fatback?
Before deciding which substitutions you can make, you first must know how the fatback will be used.
Where can I buy fatback?
Now that you know for certain that you can eat fatback and that it’s included in recipes from around the world, you might want to start adding it to your own kitchen routine. But first, you’ll have to find a source at either your grocery store or butcher.
Is eating fatback healthy?
That depends on who you ask. I take my nutritional advice from low carb renegades who emphasize eating animal fats and proteins and avoiding processed foods, sugar and seed oils. These folks would say fatback is healthy. Many dietitians and professionals who follow the Canada Food Guide or the US food pyramid would say the opposite.
Conclusion
I leave the health ruling to you. But in the meantime, just know that I feel great every time I eat fatback and its fatty substitutes from the most magical animal of them all.
Overview
Pork rinds
Fatback is a traditional part of southern US cuisine, soul food and the traditional cuisine of Quebec, where it is used for fried pork rinds (known there as cracklings, or oreilles de crisse in Quebec), and to flavor stewed vegetables such as leaf vegetables, green beans, and black-eyed peas. A common delicacy is strips of heavily salted and fried fatback. Fatback was extremely popular in th…
Bacon
Fatback is processed into slab bacon by many methods, including brine curing, dry curing, smoking, or boiling. Usually the skin (rind) is left on.
This fatback bacon is widely eaten throughout Europe. In Italy it is called lardo, and notable examples are Valle d'Aosta Lard d'Arnad and Lardo di Colonnata. In Ukraine, Russia, and other countries of the former Soviet Union, it is called salo. …
In sausages
Fatback is an important ingredient in notable traditional sausages including nduja, cudighi, and cotechino Modena.
In cooking
In French cooking, very thinly sliced fatback is used to line the mold when making a terrine or pâté, and thin strips of fatback are inserted under the skin of lean gamebirds for roasting. These techniques are barding and larding, respectively, and in both the fatback is used without the rind. Fatback also is used to make lardons, salt pork, and lard.
In popular culture
The 1954 rhythm and blues song "Fat Back and Corn Liquor" was written by Louisiana songwriter Rudy Toombs and sung by Louis Jordan. It was released by Aladdin Records as the A side of a ten-inch 78rpm record.
See also
• Butcher – Craftsperson responsible for the preparation and sale of meat
• Primal cut
• List of bacon dishes
• Food portal
External links
• Media related to Fatback at Wikimedia Commons
Basic Composition
Uses
- Fat rendered from a pig’s back has a distinctive taste and texture and is considered by many to be a delicacy. Many people will slice and use it much as they would bacon, and the two cuts do have a lot in common. Bacon is typically a combination of meat and fat, however, while cuts from the back are usually pure fat. Pieces of fatback will crisp up much faster than bacon as a result, and …
Popularity in Southern Cooking
- Soul food, which is popular in the U.S. South, makes liberal use of fatback, especially to add flavor to collard greens, beans, and stews. Like bacon, it can be used as barding, which involves wrapping the fat around other pieces of meat to give them more moisture during cooking. It can also be used as a preservative in a form of confit, where meat...
Prevalence in Latin American Cuisine
- A number of Latin American dishes, particularly those from the mountainous regions of Uruguay and Argentina, make liberal use of this cut as well. It is often seasoned and smoked or otherwise preserved, then stored for days or months at a time. This makes it portable and easily cooked on-the-go, where it can be added to peas, beans, and other dishes.
Uses in Europe
- Cooks throughout Southern and Eastern Europe also treat fatback as something of a prized cut, often curing or seasoning it for use in delicatessens and on charcuterie(meat) platters. The tender taste and rich flavor makes it popular either on its own or paired with a variety of cheeses and hard breads. Italian chefs have long been known for using the drippings as a cooking oil for fryin…
Where to Buy It
- There is not always a big market for fatback, which means that not all butchers or delis carry it — or at least, they don’t always prominently display it. All pigs have this fat, however, so it can usually be ordered specially or set aside with a bit of advanced notice. A butcherwho might ordinarily throw out the fatback can almost always save it if he or she knows that a customer is i…
Confusion with Salt Pork
- Many people confuse fatback with salt pork, a prepared meat product that is mostlyfat, but which often contains some meat, too. There are more varieties of salt pork, as well; it can come from other parts of the pig, sometimes the sides or the stomach, and it is usually cured with salt and other spices. Some fatback preparations involve curing and seasoning, but the cut is usually sol…
Food Safety Concerns
- Most health experts encourage chefs and home cooks to make sure that all meats and animal products are cooked thoroughly before being consumed. Some people make the argument that pure animal fat doesn't actually need to be cooked in order to be safe since it contains no meat, but this is not usually supported by food safetyofficials. There are also health risks that come wi…