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Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind).

In cuisine

Fatback is a preferred fat for various forms of charcuterie, particularly sausages and forcemeat such as quenelles.

In popular culture

The 1954 rhythm and blues song "Fat Back and Corn Liquor" was written by Louisiana songwriter Rudy Toombs and sung by Louis Jordan. It was released by Aladdin Records as the A side of a ten-inch 78rpm record.^[1]

References

^ "78 RPM Record". 45worlds: 78 RPM. Retrieved 13 November 2016.

External links

Media related to Fatback at Wikimedia Commons

[1] "78 RPM Record". 45worlds: 78 RPM. Retrieved 13 November 2016.

[1]

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+{{short description|Cut of meat from a domestic pig}}
 {{For|the band|Fatback Band}}
 {{distinguish|Back bacon}}
-{{Refimprove|date=September 2014}}
 [[File:Schwein Speck.svg|thumb|1: fatback]]
-'''Fatback''' is a [[cut of meat]] from a [[domestic pig]].  It consists of the layer of [[adipose tissue]] ([[subcutaneous fat]]) under the skin of the back, with or without the skin ([[pork rind]]).  Fatback is "'''hard fat'''", distinct from the visceral fat that occurs in the abdominal cavity and is called "soft fat" and [[leaf lard]].
+'''Fatback''' is a layer of [[subcutaneous fat]] taken from under the skin of the back of a [[domestic pig]], with or without the skin (referred to as [[pork rind]]).
+==In cuisine==
-Like other types of pig fat, fatback may be [[Rendering (food processing)|rendered]] to make a high quality [[lard]], and is one source of [[salt pork]].  Finely diced or coarsely ground fatback is an important ingredient in [[sausage making]] and in some meat dishes.
+{{expand section|date=January 2024}}
+Fatback is a preferred fat for various forms of [[charcuterie]], particularly [[sausage]]s and [[forcemeat]] such as [[quenelle]]s.
-Fatback is an important element of traditional [[charcuterie]].   In several European cultures it is used to make specialty [[bacon]].  Containing no [[skeletal muscle]], this bacon is a delicacy.
-At one time fatback was Italy's basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic flavour for the classic battuto – sautéed vegetables, herbs and flavourings – that forms the basis of many traditional dishes. Today, [[pancetta]] is often used instead.
-==Bacon==
-[[File:Salo.JPG|thumb|''[[Salo (food)|Salo]]'' with the rind on]]
-Fatback is processed into [[slab bacon]] by many methods, including brine curing, dry curing, smoking, or boiling.  Usually the skin (rind) is left on.
-This fatback bacon is widely eaten throughout [[Europe]]. In [[Italy]] it is called ''[[lardo]]'', and notable examples are [[Valle d'Aosta Lard d'Arnad]] and [[Lardo di Colonnata]].  In [[Ukraine]], [[Russia]], and other countries of the former Soviet Union, it is called [[Salo (food)|''salo'']].  In [[Hungary]], where it is called [[Szalonna (bacon)|''szalonna'']] and in Bulgaria, where it is called ''[[slanina]]'', it is very popular for campfire cookouts (''szalonnasütés'').  In [[Germany]], where it is called ''Rückenspeck'' (back pork fat), it is one of two cuts known as ''[[Speck]]''.
-==Pork rinds==
-[[Image:Fatback.jpg|thumb|Breaded and fried fatback]]
-Fatback is a traditional part of [[Cuisine of the Southern United States|southern US cuisine]], [[soul food]] and traditional [[Cuisine of Quebec]], where it is used for fried [[pork rind]]s (known there as cracklings, or [[Oreilles de crisse]] in [[Quebec]]), and to flavor [[stewing|stewed]] vegetables such as [[leaf vegetable]]s, green beans, and [[black-eyed pea]]s.  A common delicacy is strips of heavily salted and fried fatback.  Fatback was extremely popular in the South during the [[Great Depression]] because it is an inexpensive piece of meat.{{Citation needed|date=August 2009}}<!-- extremely popular is contrary to inexpensive -->  In the [[southwestern United States]], fried fatback is known by its Spanish name, ''[[chicharrón]]''.
-==In sausages==
-Fatback is an important ingredient in notable traditional [[sausage]]s including [[nduja]], [[cudighi]], and [[cotechino Modena]].
-==In cooking==
-[[File:Tourtiere Lard.jpg|thumb|Fatback being made into lardons]]
-[[File:Homelard.jpg|thumb|Homemade lard rendered from fatback]]
-In [[French cooking]], very thinly sliced fatback is used to line the mold when making a [[Terrine (food)|terrine]] or [[pâté]], and thin strips of fatback are inserted under the skin of lean gamebirds for roasting.  These techniques are [[Bacon#Bacon fat|barding]] and [[Lardon#Larding|larding]], respectively, and in both the fatback is used without the rind.  Fatback also is used to make [[lardon]]s, salt pork, and lard.
-{{distinguish|Aspic}}
 ==In popular culture==
-The 1954 [[rhythm and blues]] song "Fat Back and Corn Liquor" was written by Louisiana songwriter [[Rudy Toombs]] and sung by [[Louis Jordan discography|Louis Jordan]]. It was released by [[Aladdin Records]] as the A side of a ten-inch [[Gramophone_record#78_rpm_disc_developments|78rpm record]].<ref>{{cite web|title=78 RPM Record|url=http://www.45worlds.com/78rpm/record/3270us|website=45worlds: 78 RPM|accessdate=13 November 2016}}</ref>
+The 1954 [[rhythm and blues]] song "Fat Back and Corn Liquor" was written by Louisiana songwriter [[Rudy Toombs]] and sung by [[Louis Jordan]]. It was released by [[Aladdin Records]] as the A side of a ten-inch [[Gramophone_record#78_rpm_disc_developments|78rpm record]].<ref>{{cite web|title=78 RPM Record|url=http://www.45worlds.com/78rpm/record/3270us|website=45worlds: 78 RPM|access-date=13 November 2016}}</ref>
-==Notable traditional dishes==
-Dishes commonly made with fatback products include:
-*[[Túrós csusza]]
-*[[Hoppin' John]]
-*[[Tourtière]]
-*[[Ciccioli]]
-*[[Fish and Brewis]]
 ==See also==
+*{{annotated link|Butcher}}
-*[[Bacon]]
+*{{annotated link|Primal cut}}
-*[[Butchery]]
+*{{annotated link|List of bacon dishes}}
-*[[Lardo]]
+* '''''<small>{{portal-inline|Food}}</small>'''''
-*[[Primal cut]]
-*[[Salo (food)]]
-*[[List of bacon dishes]]
 ==References==
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 [[Category:Cuts of pork]]
 [[Category:Charcuterie]]
+[[Category:Soul food]]
+[[Category:African-American cuisine]]
+[[Category:Romani cuisine]]