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North Carolina fatback was a staple in the homes across this state and the south only a few generations ago.  Now it is becoming mainstream again as we begin to understand the role good fats (animal fat from pasture raised, GMO-free animals, for example) play in our diet. If you are saying “I am already on the good fat wagon, I just need to know how to use it, “ then let us help you.

Though you can eat cooked fatback alone, usually diced small and fried, it is mostly used to flavor other foods.  If your fatback is salted, make sure to taste your food BEFORE you add any salt. You can also rinse salted fatback before you cook it to reduce the saltiness. Often times fatback comes in pieces far larger than needed at one time.  Not to worry, cut off what you need and stick it in the freezer.  For speedy meal prep cut the large piece into single use sizes all at once, individually wrap each tightly with covering of choice, and freeze.

Start by cutting off a quarter pound piece of the fatback.  Chunk or dice the part you cut off and place it in the vessel you will be using to prepare your dish.  Render the fat on medium-low heat until the pieces are lightly browned.  If you will be sautéing onions, peppers, celery, etc. you can add them to the rendering lard almost immediately.  Now add the food you intend on cooking.

You don’t know what to cook? Here is a list of ways to use fatback to give food a wonderful richness of flavor.

Making sausage

Collard greens, chard, or similar leafy greens

Beans & lentils

Green beans

Brussels sprouts


New potatoes

Sautéing fish, shrimp, clams, etc.

Want more info? This article: will give you excellent information on fatback.

Where do I get fatback??  We have it at Our Local Farm!  Click here or contact us directly to get yours.