Cooking with pig fat has been a part of food culture for centuries. Yet, differentiating between the many forms of pig fat can be tricky. It's almost like explaining the different types of butter : they may come from the same source, yet their uses and textures set them worlds apart.
So, if you've ever wondered about the difference between fatback and lard, a few key features — ones which also determine the way they are used in cooking — can help you pick them out of a lineup. The first and most evident difference is their texture. Fatback is solid and firm, while lard has a rich, creamy consistency — almost like butter.
To break it down, fatback is exactly what its name suggests: the layer of fat from a pig's back. Ever noticed those soft, cushiony crumbs or flecks of pure white fat sprinkled across a nice cut of salami? That is fatback. Lard, on the other hand, is what happens when fatback gets a makeover.
It is made by rendering fatback — slowly cooking it until it melts — and then straining out the remaining meat. Fatback can be eaten as is and enhances texture Fatback is primarily used to add moisture and flavor to a dish and can be cooked whole, though it's often slipped into pâtés, meatloaf, and hamburgers in sliced or ground form. It also forms an integral part of cold cuts like salami and sausages.
You will rarely spot a well-designed charcuterie board without featuring meat with some fatback in it. Think of it as all-fat bacon. The deep-fried version �.