if i remember correctly, i thought fatback only came from pork. because it is almost like bacon but just so much more fatty. and can be used as a flavoring and sort of to grease. (7 replies, last updated by Karl S December 31, 2007)

, but it was actually in the aisle with the oils. I’ve never bought fatback, so can’t help you there :(. (4 replies, last updated by Zeldog January 2, 2007)

anyone know where i can score some fatback in manhattan? (0 replies, last updated by raoulduke November 17, 2004)

I have a few recipes in my file that call for "fatback", which I cannot find in any of the markets here in my area. I do, however, have lard on hand which I order from out of town. Are the two interchangable in a recipe? (6 replies, last updated by Spencer October 1, 2006)

You can find fatback at just about any Safeway. Here, though, they call it salt pork. It’s usually in the meat section (pork area) on an upper shelf and wrapped in plastic. (4 replies, last updated by dudesinmexico March 29, 2008)

Can anyone tell me where I can find the thin sheets of fresh, unsalted fatback used in French cuisine for lining pate molds and terrines? I’m in DC. Many thanks! (0 replies, last updated by Lucullus October 19, 2004)

Can anyone tell me where I can find the thin sheets of fresh, unsalted fatback used in French cuisine for lining pate molds and terrines? I’m in DC. Many thanks! (0 replies, last updated by Lucullus October 19, 2004)

Anyone seen where to get this downtown recently? (1 reply, last updated by Davwud July 5, 2006)

I’m gonna be in town this weekend. Been on a damn diet for a month now and I’ve having serious pork fat withdrawels. Plan on making a trip to Cochon, but was wondering if there are any joints that serve fresh fried... (7 replies, last updated by Its Still Mooing October 31, 2007)

So I ordered the special pizza last night at Pizzeria Delfina – it was topped with pork fatback, arugula, and cipollini onions. The onions were cooked close to carmelization and the arugula tossed on fresh out of the oven. I... (2 replies, last updated by bernalgirl January 17, 2006)

Another Chowhounder has posted about the Bouchon rabbit paté recipe and I’d like to try making it, but I’m stuck for one ingredient: uncured pork fatback. Any local sources? (That poster is in the Midwest.) Does Lucky... (13 replies, last updated by sharff August 9, 2006)

I’m making Julia Child’s cassoulet for Christmas, and can’t find PORK RIND. In fact I don’t even know what it is. Does anyone out there know pork rind and where I might get it in SF or Bay Area?? Also,... (5 replies, last updated by Shy Chef November 24, 2002)

I bought some fatback from Chestnut Farms this summer and would like to buy some more. I don’t have a CSA with them and am trying to get them to slip some into a CSA that my friend has. Until then, does anyone know if... (5 replies, last updated by gansu girl January 23, 2009)

i’m having trouble tracking down fatback - what are some other options besides bacon, and where can i find them? (8 replies, last updated by hotoynoodle December 28, 2006)

We get into town at 9pm on Saturday. Where can we go to eat at that time? We are staying at the W downtown. Thanks for all your previous suggestions! (2 replies, last updated by brucec May 16, 2009)