If you are just looking for fatback, there are prepackaged ones in Citarella, Whole Foods, and most grocery stores. If you are looking for “lardo” (very specifically placed in the counter and not prepackaged), I have...

There are two main types of lard – leaf lard and fatback. Leaf lard is preferable for pastries because it does not have so much pig taste. fatback is essentially rendered bacon fat. I am guessing that the store bought fat...

As long as they haven’t changed it recently, it is made with pork fatback, and not worth going out of your way for, in my opinion. They changed chefs in the not so distant past, so I’m not sure if they changed the...

Actually here in Chicago many of the Latin groceries render there own lard. The Puerto Rican supermercado on Division just west of Western normally has it as well as fatback if you like to render your own.

Most carry them in packs of 3 or 4 at least. I typically use fatback with my collards, but hocks with my beans.

dish ... "They are known in Poland as ‘ruskie pierogi (Ruthenian – another name for Ukrainian), because they are believed to have originated in the Lwów region and are usually served with a garnish or fried fatback...

Duck fat renders at a lower temperature than fatback so I am not sure about substituting one for the other. Even when I cut fatback into matchsticks it tends to retain its structural integrity in pate, while if you have ever...

I used to see pieces of pork fat (with little or no meat; it looked to me like it was fatback) for sale at at least two Super 88s (Allston and Dorchester). It was frozen, not fresh. I have not been to either store recently so...

So everywhere I try to buy salt pork, I see fatback with coarse salt sprinkled on it. Does anyone know where the real thing can be bought retail? It’s cured and there aren’t salt crystals and it’s got streaks of...

ham then needed, and the taste is phenomenal. Sometimes we only have the ends of root vegetables, enough for a small serving—and I don’t need to buy a pound of fatback or a full ham hock. Good for 2-4 people (I rarely...

I had the burger last week — it was excellent. One note: they cook them all to medium, but due to the high fat content (ground fatback is in the burger) the meat remains moist. The fries were good but not great, and too...

nice meat. He also sets the prices so you can negotiate a bit. If you want a relationship with your butcher then this is your place. After that, check Whole Foods. they make their own sausage for sale and hopefully they put some...

nigel slater has a great recipe for roast pork belly—your cut of loin with the fatback sounds like it could work. what are its dimensions and how much do you have? slater’s recipe calls for rolling and tying the meat...

I understand Soul Folks is vegetarian (as in, no fatback in the greens). Location notwithstanding, that’s too west side for me.

Los Andes, a mixed grill of fatback bacon, pork, steak and sausage, accompanied by fried green and ripe plantains. Good news – big portions for splitting. Bad news – all the meat was overcooked. This dish was dry and...