Pork fat can be used to add moisture and richness to lean cuts of meat. Thin strips can be wrapped around lean cuts (barding) or inserted into the meat itself in thin slivers (larding). Fresh pork fat is also ideal for making sausages, patés, and other forcemeats. It has a mild flavor that doesn’t overwhelm, it has superior melting quality, and it’s incredibly smooth and creamy. The best fat lies just under the skin and comes from the pig’s belly and back.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C