Back Fat

Back fat is taken from the back of the pig, over the loin. It may be cut into long, thin strips and used for larding dry meats such as veal, partridge and pheasant. The strips are laid over the meat to baste the flesh as it cooks, or they may be inserted using a larding needle. Both these techniques help to keep the flesh moist and succulent.

Back fat may also be rendered into lard. This is done by cutting the fat into tiny cubes and then melting them in a very slow oven or over a low heat with a little bit of water. When the water has evaporated, the clear liquid lard may be poured off and saved. The crisp brown scratchings (or grattons) that are left in the pan may be mixed into the lard to provide extra texture and flavour.