Pork Fat Types

Pork fat types differ according to their location on the animal, texture, fat composition and intended culinary use. In professional kitchens, the most commonly discussed types include back fat, leaf fat, caul fat and the fat associated with pork belly and jowl. They are not interchangeable: each behaves differently in charcuterie, cooking and pastry.

Common pork fats

• Back fat (fatback): firm subcutaneous fat from the back of the pig. It is used in sausages, pâtés, terrines, lardo and barding.
• Leaf fat: soft internal fat around the kidneys and loin. When rendered, it produces leaf lard, prized for pastry because of its relatively neutral flavour.
• Caul fat (crépine): a thin, lacy membrane surrounding the stomach and organs. It is used to wrap crépinettes, forcemeats and lean meat preparations.
• Pork belly fat: layered fat within the belly, commonly used for bacon, pancetta, braised pork belly and rendered cooking fat.
• Jowl fat: fat from the lower cheek and jaw area, often cured as guanciale or rendered for flavour.

Choosing the right fat

Back fat is useful when a sausage or pâté requires firm, visible fat particles. Leaf lard is better suited to pastry. Caul fat is selected when a preparation needs a wrapping membrane that will melt during cooking. Belly and jowl fats contribute strong flavour and are often used in cured products or as a cooking base.

Example: use chilled back fat in a forcemeat, leaf lard in pie pastry, and caul fat to wrap crépinettes.

Chef’s tip: specify the exact fat type, trim, temperature and particle size on purchasing and recipe documents. Fat temperature is particularly important in sausage production to avoid smearing.