10+ Delicious Ways to Cook with Pork Fatback

Cook with pork fatback for rich flavor; versatile in cuisines, offers health benefits, elevates dishes like mashed potatoes, confits, and sauces.

pork fatback 10+ Delicious Ways to Cook with Pork Fatback

Pork fatback is a culinary delight for those who appreciate the flavor and texture of this often underappreciated cut of meat. Derived from the back of a pig, fatback is a thick layer of fat that sits between the skin and muscle.

While pork fatback may not be the first ingredient that comes to mind when planning a meal, its use spans across numerous cuisines, including Southern American, French, and international dishes.

In addition to its versatility in cooking, pork fatback offers several health benefits due to its high content of monounsaturated fats, which help to lower bad cholesterol levels and reduce the risk of heart disease. Plus, let’s not forget the unparalleled taste that it brings to the table.

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Popular Dishes in the American South

Salt lard on a slate surface

Soul Food

Soul food is a beloved cuisine that originated in the African-American community of the United States, with roots tracing back to West Africa, Europe, and the Americas.

Pork fatback plays an essential role in many soul food dishes, providing a rich flavor base for collard greens, black-eyed peas, and other vegetable dishes. The fat renders as it cooks, releasing its savory essence into the food and creating an unforgettable dining experience.

Southern Comfort Food

When it comes to Southern comfort food, pork fatback is a staple ingredient. From crispy fried chicken and flaky biscuits to creamy grits, the addition of fatback can elevate these dishes to new heights.

One popular dish that showcases the power of pork fatback is country-fried steak, where the meat is breaded, fried, and smothered in a rich, delectable gravy made from rendered fatback.

French Cuisine with Pork Fatback


Sizzling hot, rich, slow-cooked Trio Cassoulet of duck confit, pork belly and smoked sausage on a bed of white beans in a black cast iron pan on a wooden table. Natural Light.

In French cuisine, pork fatback is often used to create confits, a slow-cooking method that preserves meats and vegetables in their rendered fat. Duck confit is a classic example, but pork fatback can also be used for other proteins like chicken or rabbit, as well as vegetables such as garlic and onions.

The result is succulent, tender, and incredibly flavorful dishes that showcase the true potential of this humble ingredient.

International Cuisine with Pork Fatback

Creative Ways to Use Pork Fatback

Pork fatback’s culinary appeal extends far beyond Southern American and French dishes. In fact, its versatility allows it to be incorporated into various international cuisines.

Lardo Pork Fat, Speck and Salami Mixed Cold Cuts on a Board in Cortina d'Ampezzo, Italy, the Tagliere of Affetati Misti are a Speciality of the Dolomite Mountain Cuisine

For instance, in Italian cooking, lardo – a delicacy made from cured pork fatback – can be served thinly sliced on warm crostini, while in Filipino cuisine, pork fatback is used to make chicharron, a crunchy and addictive snack that is impossible to resist.

Creative Ways to Cook with Pork Fatback

Mashed Potatoes

Take your mashed potatoes to the next level by incorporating rendered pork fatback instead of butter or cream. The result will be an ultra-rich and decadent side dish that pairs perfectly with any main course.

Homemade Pasta Noodles

For an extra touch of indulgence, use pork fatback in your homemade pasta dough. The fat will impart a unique flavor and tender texture to your noodles, elevating your pasta dishes to restaurant-quality status.

Confit Vegetables

As mentioned earlier, pork fatback can be used to create vegetable confits. Try slow-cooking root vegetables like carrots, parsnips, or beets in rendered fatback for a melt-in-your-mouth treat that’s sure to impress your dinner guests.

Basting Agent for Roasts

To keep your roasts moist and flavorful, use melted pork fatback as a basting agent. Simply brush the fat over your roast periodically as it cooks, ensuring a crispy exterior and juicy interior.

Sauces and Vinaigrettes

Add depth and complexity to your sauces and vinaigrettes by incorporating a small amount of rendered pork fatback. This works particularly well in salad dressings, pan sauces, and gravy recipes.

Warm Potato Salad

Give your potato salad a twist by tossing warm boiled potatoes with a dressing made from rendered pork fatback, vinegar, mustard, and herbs. The result is a flavorful and satisfying side dish that pairs well with grilled meats or fish.


For a savory snack, try popping your popcorn in melted pork fatback instead of oil or butter. The popcorn will take on a delightful smoky flavor that is both addictive and satisfying.

Substituting for Pork Fatback

Pork Belly

If you can’t find pork fatback, pork belly is a suitable alternative. It has a similar fat content and can be used in many of the same dishes.


Bacon can also be used as a substitute for pork fatback, although it will impart a smokier flavor to your dishes due to its curing process.


Similar to bacon, pancetta is an Italian cured meat made from pork belly. It can be used in place of fatback in recipes, but keep in mind that it has a distinct flavor profile due to the addition of spices during the curing process.

Salt Pork

Salt pork is another option for replacing fatback in recipes. It is made from pork belly or fatback that has been salt-cured, and may require soaking before use to remove excess salt.


Pure lard, which is rendered pork fat, can be used in place of fatback when a recipe calls for melted or rendered fat. However, it may not provide the same depth of flavor as unrendered fatback.

Duck Fat

For a slightly different flavor profile, duck fat can be used as a substitute for pork fatback in certain recipes, particularly those that involve confits or slow-cooking methods.

Tips for Rendering and Cooking with Pork Fatback


When frying with pork fatback, be sure to render the fat slowly over low heat to prevent burning. This will ensure that your dishes have a rich, golden color and a deliciously crispy texture.

Ground Meat Dishes

Adding small amounts of finely chopped pork fatback to ground meat dishes like meatballs or meatloaf can help to keep the mixture moist and tender while also adding a boost of flavor.

Adding Flavor and Moisture

When using pork fatback, remember that a little goes a long way. A small amount can add a significant amount of flavor and moisture to your dishes, so start with a modest portion and adjust as needed.

What is pork fatback?

Pork fatback is a slab of hard fat on both sides of the backbone of a mature pig, which can be used in various ways, such as sautéing vegetables or adding flavor to soups and stews.

Are pork belly and fat back the same thing?

No, pork belly and fatback are not the same thing; pork belly contains both meat and fat, while fatback is all fat.

What is pork fatback used for?

Pork fatback is used in many culinary applications, including as an addition to ground meat dishes like sausages, pâtés, hamburgers, meatloaf, and meatballs, providing extra flavor and moisture.

What’s another name for fatback?

Some other names for fatback include salt pork, fat meat, fat pork, (dry) salt meat, salt bacon, seasoning meat, side meat, sowbelly, white bacon, and middling meat.

Final Thoughts

In conclusion, pork fatback is a versatile and delicious ingredient that can elevate a wide range of dishes across various cuisines. From Southern comfort food and French confits to international delights, the possibilities are endless when it comes to cooking with this unctuous cut of meat.

So, the next time you’re planning a meal, consider incorporating pork fatback into your dishes for a taste experience that is sure to impress and satisfy.

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