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.
George Thompson (verified owner) –
Elizabeth Jones (verified owner) –
Great product, and great company too. I’ll definitely be going back!
Adam Hoskins (verified owner) –
Perfect for my finocchiona
Anthony Potter (verified owner) –
Bruno etienne (verified owner) –
Pawel Zurek (verified owner) –
Nestor Tolosa (verified owner) –
Julia Green (verified owner) –
Fantastic for adding to Game Terrine
Alex Sprott (verified owner) –
Awesome quality product
Jean-Luc Royer (verified owner) –
Not sure you got my review from yesterday. The pork back fat is excellente quality and I want to say that one of your employees, Ian Smith, has been very helpful so I will order again.
Aeneas Nicolson (verified owner) –
Native breed or fat.
If you, like me, wish to ensure that all venison from your culled deer is used to it’s full potential then this product will make the “by products”, ie., not steaks or fillets, when minced, become burgers or sausages which have superb texture and flavour.
Andrew Harding (verified owner) –
Used to make South African “boerewors”, which needs decent pork fat to deliver juiciness when cooked. This will be my choice from here on in – excellent results.
Paul Carnall (verified owner) –
first time I have had any real back fat for my sausage making it was about 20mm thick hard but easy to cut and grind will be getting some more with my next order
Max Wang (verified owner) –
Used it to render crispy lard & oil. Amazing quality!
David Mccleary (verified owner) –