How to use fatback?

#1

I got my hands on some fatback. What is the best use? Fry it up like back on and save the fat? I am straight carnivore right now.

Thanks!

(Andrew) #2

If I recall correctly it’s best for making sausage cause it will actually grind up and not just turn into smear. You can always render (melt) some lard and eat the cracklins…

(John) #3

Soak it in water, dry it well and fry it up, usually in strips until its pretty crispy. Ate this a bit down in Georgia, need more of it these days. The fat is generally saved and used in beans or collards.

#4

Thanks. It actually came sliced so I’m going I cook it down and see why happens. I’ll report back.

#5

I slow-cooked some fatback from Costco today. Browned the thick strips on all sides, then on the stovetop simmered it slowly for hours till all golden brown. Absolutely yummy, and extremely filling.

When I was looking up more info on it, I came across this from Wikipedia piece on fatback:

At one time fatback was Italy’s basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic flavour for the classic battuto – sautéed vegetables, herbs and flavourings – that forms the basis of many traditional dishes. Today, pancetta is often used instead.

This must have been before Keys came up with his version of a Mediterranean diet, lol.

(Stan Brooks) #6

Yeah just pretty much treat it like bacon.