backfat
Hog's subcutaneous reserve
Backfat is the layer of fat beneath the skin along an animal's back, especially a pig's.
It's a key measure of carcass quality in livestock production—leaner hogs have less backfat.
In cooking, pork backfat is prized for larding meat, making lard, or adding richness to charcuterie: The butcher sliced the backfat thin for wrapping the roast.
Single thickness of material
- adiposePertaining to stored lipids
- subcutaneousBelow the skin
- insulationThermal transfer prevention
- marblingStreaky fat distribution
thickness · tissue · deposit · covering · padding · dorsal · loin · measurement
Seasoned, aged pork fat
- pancettaItalian salt-cured belly
- guancialeCured pork jowl
- baconCured smoked pork
- prosciuttoUncooked cured Italian ham
capicola · soppressata · curing · smoked · rendered · lardons · cracklings · chicharron
layer
Single thickness of material
- adiposePertaining to stored lipids
- subcutaneousBelow the skin
- insulationThermal transfer prevention
marbling · thickness · tissue · deposit · covering · padding · dorsal · loin · measurement · firmness
lardo
Seasoned, aged pork fat
prosciutto · capicola · soppressata · curing · smoked · rendered · lardons · cracklings · chicharron · rinds
lard
Clarified pork fat
- renderingInterpretive depiction or performance
- tallowRendered animal fat
- schmaltzPoultry fat or sentimentality
grease · confit · suet · rind · drippings · frying · basting · seasoning · crackling · sautéing