Description
What is pork back fat?
Pork back fat, also called fatback, is the subcutaneous fat from along the pig’s back. It is different from pork rind, which is the skin, and from lard, which is pork fat after rendering.
Why use back fat for sausages and charcuterie?
Back fat gives you a dedicated piece of pork fat that can be diced or minced to suit the recipe. Grid Iron’s standard 1kg Back Fat is the format intended for fine dicing and mincing for sausages, salami, pâté, terrines and black pudding.
Back Fat or Thick Back Fat?
Need thicker pieces? Grid Iron also has a separate Thick Pork Back Fat product, selected from pieces around 1cm+ when available. For fine dicing or mincing into sausages and salami, use this standard 1kg Back Fat.
Back fat can also be rendered into pork lard. The raw fat supplied here is not rendered lard.
Browse our Home Charcuterie & Bacon Making range for other cuts and ingredients for curing and sausage making.

Gabor Horvath (verified owner) –
Richard Robinson (verified owner) –
Ordered back fat for my sausages it made a bid difference 100% the best flavour I’ve had
John Wilkes (verified owner) –
Added to both my sausage and black pudding mixes. Perfect for that
Agata Rusinek (verified owner) –
Keith Jager (verified owner) –
I want to try making my own black pudding and Gridirons pork back fat is the best I’ve found….
Monika Blaszczak (verified owner) –
Robert Scorer (verified owner) –
Arrived on time and well packaged. Excellent
Colin Green (verified owner) –
Excellent back fat nice and thick and white just what I have been searching for when I make my own sausages at home.
Alan Ma (verified owner) –
Jamie Collins (verified owner) –
David Peet (verified owner) –
Debbie Roberts (verified owner) –
perfect for making venison salami
Oksana Reinhardt (verified owner) –
Carl Francis (verified owner) –
Just what was needed and great service. I asked for advice before purchase and got quick replies.
Jason Standbridge (verified owner) –