BACK FAT — NOW 30% OFF

5lb — Berkshire or Red Wattle

Sale price: $35
List price: $50

Quantity

Back Fat
One 5lb pack

Additional discounts cannot be applied to sale items. Sale products must ship immediately.

Humanely raised on pasture
100% antibiotic free
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat

Back fat, also known as fatback, adds flavor and moisture to sausages, and when cured, becomes the true salt pork, one of the most important flavorings in traditional southern cooking. Add it to soups, sauces, or chili to bring out the flavor, or render it into lard to be used for traditional baking — it is hard to imagine making a pie without the genuine article.

The secret to all great cooking is to start off with great ingredients, and nothing beats our supremely marbled, storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.

Pork Loin

The most prime cut of the pig, the whole loin includes many individual cuts. Starting on the shoulder end lies the country rib roast: part shoulder, part chop. The center-cut loin, the most recognizable cut in the butcher case, is available bone-in, boneless, and cut into chops. Our top seller, the porterhouse or T-bone, connects to the back end of the loin and includes the coveted tenderloin. Medallions, loin bacon, back fat, skin, and even the baby back rib come from this most tender and juicy top section of the pig.

Heritage Pork Breeds

We are proud to offer 5 heritage pork breeds always raised on pasture by family farms. Heritage breeds are the very foundation of our agricultural history and gastronomic identity.

Berkshire

For 200 years the Berkshire consistently scores higher than other breeds for color, marbling, and tenderness.

Red Wattle

Anchoring great gastronomic traditions of China, New Caledonia, and later Creole and Cajun cuisine in New Orleans.

Duroc

One of the few all American pigs; the result of crossing two red colored breeds in 19th Century New York.

Old Spot

These floppy-eared spotted gentle giants, nicknamed the “Cottager’s Pig,” were known for eating a diet that included wind-fallen apples.

Tamworth

An ancient breed found wild for centuries in the forests of Ireland where they were known as “Irish Grazers” and later in the woods of England.