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.
Sponsored
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Ingredient
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Comments
Leave a Comment
Comments