Back Fat

Back fat is the firm layer of subcutaneous fat beneath the skin along a pig’s back. It is valued in charcuterie because it is relatively firm and can be cut into clean cubes or strips when very cold. Back fat adds richness, moisture and a distinct fat texture to sausages, pâtés and terrines. In French charcuterie it may be referred to as lard gras or bardière, depending on the cut and use.

How back fat is used

• Sausages: diced or ground back fat is combined with lean meat to achieve the intended fat ratio and texture.
• Pâtés and terrines: cubes of fat add richness and a visible mosaic; thin sheets may be used to line a mould or cover a preparation.
• Barding: strips or sheets of fat are wrapped around lean meat or poultry to help protect the surface during cooking.
• Lardo and cured products: selected back fat may be salted and cured using a controlled recipe and process.

Back fat versus belly fat and leaf lard

Back fat comes from the back and is generally firm. Belly fat is found in the belly and is layered with muscle in cuts such as pork belly. Leaf lard is the softer internal fat surrounding the kidneys and loin; when rendered carefully, it is prized for its relatively neutral flavour and pastry use.

Handling and preparation

Keep back fat thoroughly chilled during trimming, dicing and grinding. Cold fat cuts cleanly and is less likely to smear into the meat mixture. Follow the recipe’s target fat ratio and keep raw pork and equipment under appropriate refrigerated and hygienic controls.

Chef’s tip: partially firm the fat in the freezer before dicing or grinding, but do not let it freeze into a block that can damage equipment or produce uneven pieces.