Dry Salt Pork Fatback

Megan Venturella

I thought I had straight lard! It’s my first time using this, and I’m trying to render it but I have no idea how it’s different. Do I use it like I would normal rendered lard? Should I be doing something special with it?

I can look it up, but if anyone has used it and loved it for something, I’d love to know!

ltwickey

@Megan Venturella

I found this link which has some good information. I have only used fatback in sausage making.

What Is Fatback, and How Is It Used? (thespruceeats.com)

I hope it helps. Good luck!

judsoncarroll4

Now, what would I know about fatback?!!!!!!!!!!!! Yes, it is probably in my veins in place of blood. This is what we use for seasoning vegetables. What you want to do is to toss a chunk into a pan before cooking your veggies. From beans to greens. Render out the fat and it will provide all the salt you need. Now, for an authentic Carolina snack, you can simply fry strips of it until crisp. They will harden as the cool and be delightfully crunchy!

Megan Venturella

@judsoncarroll4 Thank you!! I will do exactly that!