Pork back fat for sausage making, salami, pâté, terrines, black pudding and home charcuterie. This 1kg pack is particularly suited to fine dicing or mincing when you need a dedicated fat component for a recipe.
£9.95
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.
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.
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.
Volodymyr Meshcheriakov (verified owner) –
In England, for a long time I could not find a national Ukrainian product – it is called Salo (bacon). Found here. The product came raw in a thermal package. It is necessary to immediately rinse with running water, cut off the meat and send this meat to the freezer or cook. Cut the remaining fat into pieces, completely cover with salt and leave for a day at room temperature so that it is salted. After that, put in the freezer. Take it out of the freezer as needed, wash off the salt with water and eat with Ukrainian borscht, or with any other products.Thanks seller!
Loretta Hoh (verified owner) –
Love the lard, clean and not smelly. Often I receive bad quality lard elsewhere.
Zsuzsanna Foldesi (verified owner) –
Adrian Pollard (verified owner) –
Alan Jones (verified owner) –
I have used this native breed Pork back fat from Grid Iron Meat on a number of occasions to make Boerewors and other sausages and have never been disappointed. Great Quality! Clean and Easy to work with.
Viktorija Aleskeviciute (verified owner) –
I was so happy to find it here in UK! Good quality and my family loved it. Will be buying more
Thomas Murray (verified owner) –
excellent service, and thick cuts great for salami and sausage makers. will use again
Caroline Ivory (verified owner) –
Dimitrios Evangelopoulos (verified owner) –
Iris Martin (verified owner) –
No as the picture. The picture shows blocks and it came on small thin pieces
Robert Goodwin (verified owner) –
Good for lardo or adding to leaner meat for sausage.
Johan Strydom (verified owner) –
Used to make South African sausage (“Boerewors”). Excellent texture and taste.
Elena Zamfir (verified owner) –
Alan Major (verified owner) –
I asked for thick cuts and didn’t receive them. I have persisted and made Lardo and whilst good for cooking I am unable to to use it as an antipasti as it is too tricky to slice into decent slices.I will try again in the future to obtain thicker cuts.
David Wood (verified owner) –
made some pigeon sausage this fat has added moisture and flavour love it.next recipe trying it on some game sausages