Fatback: 3.4 - 4.0 lb package

Fatback: 3.4 - 4.0 lb package
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Fatback is the hard, thick layer of fat from beneath the skin of the pig‚€ôs back that lies over the loin. Fatback is the preferred type of fat for making sausage and can also be rendered in the oven to make lard or finely diced and added to dishes. Salami and blood sausage are two classic uses of fatback. Lardo is the Italian rendition of fatback cured with salt and wine and eaten in a similar manner to butter on toast or used for flavoring dishes. Rendered lard makes for a great all-purpose cooking fat and alternative to oil.
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