Fat back is a fresh, unsmoked, and unsalted layer of fat from a pig’s back. Thin sheets of fat back are used to line terrines and to wrap lean cuts of meat like pork loin roasts. It’s also used to make lard, cracklings, pâtés, and all kinds of fresh sausages.
Fat back keeps for up to one week tightly wrapped in the refrigerator or two months in the freezer.
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