big question is where can I find fresh pork fatback (not salted)? Most butchers say they need to buy 60lb boxes – so they don’t get it. Fatback really makes sausages like spicy Italian have good juiciness and flavor....

I just got my LC terrine, and I’m looking to make a forcemeat in it. Any tried and trues you’d be willing to share? And any idea where a girl can find fatback in Boston?

We are two chefs coming from SF. One of us is a first timer. What would you suggest? We are in at 9pm on Saturday and leave Wednesday morning. Short I know, but thus is the restaurant life. Right now we are planning on Cochon and...

. If you run out of fatback and can’t find any, you can substitute salt pork, and leave all the salt out of the recipe. You’ll get a better texture with fatback, but it can be hard to find in many areas. I have the...

of heart disease. I love to use lard for pie crusts but for sweet pies, it’s best to render the “leaf” lard to avoid having too much porky flavor. I use the fatback for tortillas or savory pie crusts (quiche,...

caramelizes the proteins and carb bits trapped in the bacon fat. Salt pork is brined but not smoked. Fatback is the usual source for processed lard, because it’s neither brined, cured nor smoked. (Unprocessed lard is...

does anyone know of a good, old-fashioned butcher shop in st. paul? they seem to be adying breed. specifically, i’m making sausages and home-cured bacon and am looking for fatback, skin-on pork belly, and boneless shoulder...

the vegetarian dumplings, the fatback, and the salt/pepper shrimp with fried cilantro/jalapenos. All superb.

I’ve got a few complicated recipes up my sleeve this holiday season and need to find either pork caul fat (that white webby-looking membrane that you may have seen wrapped around roasted meats on TV) or thinly sliced...

I did not love the Resto burger. It was a dense little salty hockey puck. Since they include pork fatback in the burger, they wouldn’t cook it less than medium well. Not to mention, the fact that they served it on a stale...

I’m all set up to start making homemade sausage, but want to stay pork-free. I’ve already obtained my collagen casings. I’m wondering about how to substitute for the pork fatback which is usually called for in...

I only went one for brunch and it was very good. I had the hangover pasta and it was a nice tasty version of spaghetti carbonara. i saw a bunch of people get the burger and it looked great (not to mention I read that they grind...

. Makes approximately 7 cups. 2 28-ounce cans imported Italian plum tomatoes with basil (preferably those labeled “San Marzano”) ¼ cup fine quality olive oil 2 ounces fatback or salt pork, optional 3 tablespoons minced onion 2 garlic...

Buffalo is much to lean for sausage making on its own. You need a another fatter meat like pork shoulder and also a little fatback. We made it recently it was great.

, the fatback, the kidneys, heart, leaf lard, the lot. I think we gained some cred with them, it showed respect for the animal. I’ve made salt pork, rendered lard for pastry and cooking, and cured hams. I’m still...