If you grew up in the South, you’re likely familiar with fatback bacon. This rich, fatty cut of pork is a staple in Southern cuisine, valued for its intense porky flavor and ability to make greens, beans, and other dishes taste meatier and richer.
But what exactly is fatback bacon? Where does it come from on the pig? How is it used in cooking? And what makes it different from regular bacon or salt pork? This guide will cover everything you need to know about fatback bacon including how to cook with it and the best substitutes.
What is Fatback?
Fatback refers to the thick layer of fat on the back of the pig between the bacon and the loin. It’s essentially pure fat with no streaks of meat running through it. The term comes from the Old English words fætt (fat) and bæc (back).
This cut is taken from the back and sides of the pig along the spine. When sliced, it has a thick layer of solid white fat. Fatback can range from 1 to 3 inches thick depending on the size of the hog.
Where Does Fatback Come From on a Pig?
As the name suggests, fatback comes from the back of the pig specifically along the spine behind the shoulders. Here’s a quick look at where it’s located:
- It’s directly above the pork belly where bacon is cut
- Below the loin muscle where pork chops and other cuts come from
- On either side of the backbone running the length of the ribs and spine
The back of the pig contains the most abundant layers of fat. Fatback is essentially pure fat that has been trimmed away from the loin section.
What is the Difference Between Fatback, Salt Pork, and Bacon?
While all three come from pork, there are some key differences between fatback, salt pork, and bacon:
Fatback
- Pure fat, no streaks of meat
- Fresh, not cured or smoked
- Sold in a solid slab
- Very high fat content
Salt Pork
- Fatback cured with salt
- Adds salty, porky flavor
- Preserved so has longer shelf life
- Common in Southern cooking
Bacon
- Cut from pork belly not back
- Has streaks of meat throughout fat
- Cured and smoked
- Eaten as its own food unlike fatback
- Fatback is pure fat from the back, salt pork is cured fatback, and bacon contains streaks of meat and comes from the belly.
How is Fatback Bacon Used?
There are several ways fatback bacon can be used:
1. Add flavor and moisture to beans, greens, soups
Because of its very high fat content, fatback is perfect for imparting moisture, richness, and pork flavor to dishes like cooked beans, braised greens, soups, and stews.
Recipes will often call for a chunk of fatback to be cooked right in the pot of greens or beans. As it melts during cooking, the fatback releases its fat to make the dish silky and take on a porky essence. A little goes a long way – a 2 inch square chunk can flavor an entire pot.
2. Make sausage, pâtés, and charcuterie juicier
Ground or diced fatback is an important ingredient in many types of sausages, pâtés, terrines, and cured meats. The little flecks of fat keep these items incredibly moist and flavorful. Fatback mixed into the ground meat adds both fat and pork taste.
3. Barding and larding lean meats
Because it’s 100% fat, strips or chunks of fatback can be used to add moisture and flavor to lean meats through a process called barding or larding:
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Barding involves wrapping boneless cuts of meat like pork tenderloin or chicken breasts in a layer of fatback secured with twine.
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Larding uses a special needle tool to insert little strips of fatback into the middle of cuts like pork chops, turkey breast, or venison.
4. Render into lard for cooking and baking
Fatback can be slowly melted or “rendered” to make lard – rendered pork fat. Lard is prized for frying and baking because of its high smoke point and mild porky flavor. Pie crusts, fried chicken, and tamales all benefit from the flakiness and taste lard provides.
5. Cure into salted pork products
Salt-cured fatback has a longer shelf life than fresh. Salting transforms fatback into salt pork, an essential component in Southern cooking. It adds a salty, meaty punch to greens, beans, soups, and stews.
Other cured pork delicacies like Italian lardo and Spanish tocino begin with fatback that’s been dry-cured with sea salt, herbs, and spices.
6. Eat as a crispy snack
On its own, fatback can simply be sliced into strips, heavily seasoned, and fried until crispy to enjoy as a tasty, porky snack. Serving crispy fried fatback has long been a New Year’s Day tradition in the South said to bring good luck for the coming year.
So in the South, fatback is mostly used as a flavoring agent – its main role is making other foods taste better, not usually as a stand alone item. The exception would be eating it as a fried snack on special occasions.
How to Cook with Fatback
Cooking with fatback is easy. Here are a few tips:
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Buy it in a slab – Look for a solid rectangular piece around 1-2 inches thick. The size makes it easier to cut pieces as needed.
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Cut it small – For flavoring, cut fatback into 1/2 inch cubes or slices. The small pieces will melt and distribute the fat.
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Sauté briefly first – For maximum porky essence, you can sauté the fatback pieces for 2-3 minutes before adding to beans or greens.
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Simmer low and slow – Add fatback early and let it melt slowly into the surrounding ingredients. High heat can make the fat taste greasy.
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Remove any remaining pieces – After cooking, find and discard any leftover hardened pieces of fatback that didn’t fully melt.
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Use sparingly – A little fatback goes a long way. Start with a 2 inch square and add more to taste if needed.
Follow those tips, and fatback will add richness and moisture without overpowering the dish.
What Does Fatback Bacon Taste Like?
The flavor of fatback bacon is best described as intensely porky, fatty, and rich.
Since it’s nearly 100% fat, the taste is all about porkiness and richness. The meaty flavor will come through much stronger than with bacon. Fatback has a smooth, fatty mouthfeel when eaten.
Imagine the fatty parts of bacon but without the smoky or salty cured meat taste. The flavor is all about pure, unctuous pork fat.
When used in cooking, the fatback melts away into the dish imparting this strong essence of pork fat to make it tastier. The flavor profile enhances but never overwhelms.
Fatback Bacon in Southern Food
Fatback plays an important culinary role in traditional Southern cooking where it’s relied upon to add moisture and “meatiness” to vegetables and legumes. Here are some classic Southern recipes that depend on fatback:
- Beans & greens – Pork fat gives them rich flavor
- Field peas and butter beans
- Soups – Like turkey neck bean soup
- Stews like Brunswick stew and gumbo
- Collard greens, turnip greens, mustard greens
- Hoppin’ john, rice & beans
- Cracklin’ cornbread – Adds crunchy bits
Without the use of fatty ingredients like fatback, many Southern staples would seem lean, dull, and lacking in taste and texture. So while rarely eaten on its own, fatback makes other foods shine.
Is Fatback Bacon Healthy?
Like most animal fats, fatback is high in saturated fat and cholesterol. A 3.5 ounce serving contains:
- 99% calories from fat
- 33 grams total fat
- 12 grams saturated fat
- 107 mg cholesterol
However, used in moderation, fatback can have a place in a healthy diet. Recent research has reexamined saturated fats, finding that their risk for heart disease may have been overstated.
Most health experts recommend limiting saturated fat to no more than 10% of daily calories for improved health. Enjoying fatback occasionally as a flavoring agent, and not eating it in large quantities, allows you to experience its savory qualities as part of an overall balanced diet.
Where to Buy Fatback Bacon
Finding fatback bacon has become harder as its use in Southern cooking has declined over the decades. Here are some places to look:
- Butcher shops – Ask your local butcher if they can source or order fresh fatback.
- Specialty online stores – Several sites focus specifically on selling fatback and other hard-to-find cuts of pork.
- Asian markets – May label it “pork back fat” and sell frozen.
- Hispanic grocery stores – Some carry it for dishes like Cuban lechon asado.
- Order directly from pork farms – A few heritage hog operations specialize in artisanal pork products including fatback slabs.
While once very common, fatback can be elusive in many regular supermarkets these days. Your best bet is seeking out a quality butcher, specialty purveyor, or ethnic market to find it.
Substitutes for Fatback Bacon
If you can’t find fatback, here are a few good substitutes:
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Bacon – While it contains meat, bacon can provide salty, smoky pork flavor in recipes when fatback is unavailable.
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Pork belly – Cut into cubes, pork belly gives similar fatty richness and pork essence.
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Pork lard – Adds moisture and mild pork taste. Won’t firm up like fatback in dishes.
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Duck fat – Provides luxurious richness, though not pork flavor.
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Butter/oil – Substitute for rendering into lard, but lacks pork taste.
While not exactly the same, these alternatives can provide options for mimicking the meaty richness of fatback when you need it.
How to Store Fatback Bacon
Fatback has a more limited shelf life than cured cuts like bacon or salted pork. Follow these storage tips:
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Fridge – Keep fresh fatback well wrapped in fridge for 4-5 days max.
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Freezer – For longer storage, wrap tightly and freeze for up to 6 months. Defrost in fridge before using.
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Preserve in salt– To extend shelf life, you can cure fatback in salt. Salted fatback will keep for several months in the fridge.
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Render into lard – Turning fatback into lard allows for longer storage and easy use later on. Refrigerate lard up to 3 months.
Keeping the fatback cold and limiting exposure to air will help retain freshness and avoid rancidity. For maximum freshness and flavor, try to purchase fatback as needed rather than stocking up.
Frequently Asked Questions
What’s the difference between fatback and salt pork?
Salt pork is fatback that has been cured or preserved in salt. Otherwise they come from the same part of the pig.
Is fatback the same as pork belly?
No, they’re from different parts of the hog. Fatback is above pork belly along the back. Pork belly has streaks of meat; fatback does not.
Can I use bacon instead of fatback?
You can substitute bacon in a pinch, but the flavor won’t be exactly the same since bacon contains meat and is smoked.
Do you eat fatback by itself?
It’s not common, but you can cook fatback solo as a crispy snack. It’s much more often used to add flavor and richness to other foods.
Is fatback healthy to eat?
Fatback is high in saturated fat so moderation is key. Enjoy modest amounts as a cooking ingredient a few times per month within an overall balanced diet.
The Takeaway
If you weren’t raised on the rich flavors of Southern cooking, fatback bacon may sound unappealing. However, this thick, meaty cut of pig fat has a place in the kitchen when used properly. A little bit of fatback enhances the porky, fatty taste and moisture level of many traditional dishes. Look for fatback at quality butchers and specialty grocers to experience its unique charm!