Is fatback the same as lard?

Fatback is a solid slab of fat from the back of a pig, whereas lard is pork fat that has been rendered—that is, slowly melted and strained—before being allowed to cool and solidify again. The rendering process makes lard smooth and scoopable, with a texture like whipped butter, while fatback is solid and fibrous.

Can I substitute lard for fatback?

Some recipes may call for fatback to be mashed into a paste. In this case, use lard or a vegetable shortening instead.

Is pork back fat lard?

Fatback: This comes from the back of the pig, includes the shoulder and rump areas, and is the thick layer of fat directly underneath the skin. Once rendered it produces a lard that’s slightly yellow in color and it has a stronger pork odor and flavor than leaf fat (see below).

What else is fatback called?

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.

What is pork fat back?

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.

What is fried fat back?

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.

Is fatback and pork belly 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 the difference between fatback and salt pork?

They have one thing in common: They’re both cuts of meat from a pig. Fatback is pure fat, while salt pork is meatier and has been dry- or wet-cured. The jury is out on whether or not eating small amounts of fatback and salt pork is bad for you, but there’s no argument about the meaty flavor they impart.

What can replace lard?

Is fatback and Cracklins the same thing?

While the terms are sometimes used interchangeably, cracklin is not the same thing as a pork rind or fatback. … A fatback, also called “lardon” in Cajun country, is mostly fat with a little bit of skin and resembles a savory, dense cube when cooked properly.

Is fatback smoked?

FATBACK ALABAMA SMOKED SAUSAGE

This heritage pork is freshly ground and then blended with our signature mix of cayenne-kicked seasonings, stuffed into all-natural hog casings and finally smoked with real hickory wood.

Does Salted fatback go bad?

So … does fatback go bad? Yes, raw fatback can go bad (or rancid) after three days to a week (and possibly more) in the fridge. … 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 salt a fat back?

1. Cut backfat strips into manageable chunks. Set aside.
2. Pour 1 lb. of the salt into the bottom of the crock and smooth it to cover. Lay the backfat chunks on the salt.
3. Lay the platter or other flat object over the meat. Add the weight on top to hold the platter in place.

Can you fry fatback?

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. … Fried fatback can keep in the fridge up to 2 weeks.

What does fatback look like?

Fatback is quite literally named: it’s the fat taken off the back of pigs, and is available with or without the skin (pork rind) still attached. It is virtually all fat with very little to absolutely no meat and looks like a slab of bacon minus the meat.

What can I substitute for pork fat?

Lard Substitute

The best substitute for lard is butter. Unless your recipe says otherwise, you’ll want to use unsalted butter as a substitute in most recipes that call for the lard. There are other alternatives as well. If you prefer, you can use shortening or oils like coconut, vegetable, or olive.