New Posts  All Forums:Forum Nav:

Fat question

post #1 of 5
Thread Starter 
I've had a request from a neighbor for Loukaniko. I'm looking at a couple of recipes.
One calls for pork fat and one calls for pork fatback. What's the difference, if any?
post #2 of 5

Fatback is a high quality fat....   Higher melting point than the other fats on the pig, except for maybe kidney fat...

post #3 of 5
So where do you get fat back?
post #4 of 5
Backfat has stronger celullar structure than other it will present itself as those desirable white, well contoured chunks in dry cured sausages and salamis.
post #5 of 5
Originally Posted by c farmer View Post

So where do you get fat back?


If your Butcher processes Hogs, he may just give you as much as you want. That or sell cheap. Rendering companies only pay pennies a pound...JJ

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage