When it comes to pork products, bacon often steals the spotlight. But have you ever heard of smoked fatback? This lesser-known cut of pork is a hidden gem that can elevate your dishes to a whole new level. In this article, we will explore what smoked fatback is, how it is cooked, and why it should be a staple in your kitchen.
What is Fatback?
Fatback is exactly what its name suggests - fat sourced from the back of the pig. Unlike bacon, fatback contains no meat and is considered a hard fat. This means it has a higher melting point and can withstand higher cooking temperatures without rendering into liquid fat. Fatback can be purchased with or without the skin and is often used as an ingredient in various dishes.
How to Cook Smoked Fatback
Smoked fatback can be used in a variety of ways to add depth and flavor to your cooking. One popular method is to turn it into crackling, pork rinds, or pork scratching. The most common way to cook fatback is by frying, which results in golden brown crackling pieces with a chewy center and a burst of salty pork flavor.
If you prefer a healthier option, you can also bake smoked fatback in the oven. This method produces similar results to frying but with a slightly different texture. The fatback becomes crispy and delicious, making it a perfect addition to salads, sandwiches, or as a topping for soups and stews.
The cooking time for smoked fatback will depend on the method you choose. In the oven, it typically takes around 1 hour to cook, while deep frying only requires about 15 minutes.
Where to Find Smoked Fatback
While smoked fatback may not be as readily available as other pork products, it can still be found in select stores or online. If you're having trouble finding it, it's always best to check with your local butcher or specialty meat supplier. They may be able to source it for you or provide alternatives that offer a similar flavor profile.
At Campbells, we occasionally have smoked fatback available in stock. If you're unable to find it elsewhere, feel free to contact us at [email protected], and we'll be happy to assist you in your search.
Is Smoked Fatback the Same as Bacon?
While both smoked fatback and bacon come from the same animal, they are not the same thing. Bacon is made from pork belly, which contains meat and fat, while fatback is purely fat. The two cuts also have different textures and cooking properties.
However, the flavor profiles of smoked fatback and bacon are quite similar. Both offer a rich, smoky, and savory taste that enhances the overall flavor of a dish. So, if you're a fan of bacon, you're likely to enjoy the unique flavors of smoked fatback as well.
Q: What other names is fatback known by?
A: Fatback is also commonly referred to as salt pork, fat meat, fat pork, salt bacon, seasoning meat, side meat, sowbelly, white bacon, and middling meat.
Q: Does fatback taste like bacon?
A: While fatback and bacon have similar flavor profiles, fatback has a milder taste since it lacks the meaty flavor that bacon offers. However, when smoked, fatback develops a delicious smoky flavor that adds depth to any dish.
In Conclusion
Smoked fatback is a versatile and delicious ingredient that can take your culinary creations to new heights. Whether you fry it to make crackling or bake it for a healthier option, its rich and smoky flavor will undoubtedly enhance your dishes. So, next time you're looking to add a touch of indulgence to your cooking, give smoked fatback a try and experience the unique flavors it has to offer.
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