Fatback Bacon: The Underrated Southern Staple With A Cult Following

Bacon lovers, it’s time to expand your horizons Beyond the familiar streaky bacon lies a lesser known variety with a devoted fanbase – fatback bacon.

This old-school Southern specialty boasts a unique texture and robust flavor that sets it apart. Once a poverty food, it now enjoys gourmet status at restaurants and charcuteries.

Intrigued? Let’s explore the appeal of fatback bacon and how to cook up this porky delicacy From its history to its health benefits, you’ll gain a new appreciation for this humble cut of meat

What Is Fatback Bacon?

Fatback bacon comes from the thick fatty layer running along a pig’s back. Unlike regular bacon containing both fat and lean meat, fatback bacon is pure fat.

Traditionally an economical staple for Southern cooking, it provides meaty flavor and richness without waste. When fried, the fatback develops a crisp, crackling texture contrasting beautifully with greens, beans, or cornbread.

Today, chefs creatively incorporate cubed or ground fatback into sausages, pâtés, and savory pastries. The fat can also be rendered into lard for deliciously flaky pie crusts.

The Rise Of A Humble Southern Staple

The origins of fatback bacon lie in the traditional foodways of the rural South. On small subsistence farms, pigs provided an affordable source of meat. Fatback was a thrifty way to add flavor to vegetables and beans.

Barbecuing and smoking pork also became ingrained in Southern cooking. The low-and-slow methods tenderized inexpensive tough cuts while infusing delicious smoky flavor. Fatback benefited these cuisine techniques.

Over generations, fatback bacon became a cultural staple, adding richness to Southern favorites like hoppin’ john, collard greens, and baked beans. Cooks mastered the art of rendering the fat into lard for frying and baking.

Though once considered a food of poverty, fatback is now a celebrated ingredient at upscale Southern restaurants. Its versatility allows creative new applications in sophisticated dishes.

What Makes Fatback Bacon Special?

From its signature crunch to its rich, fatty flavor, several factors make fatback bacon uniquely satisfying:

• Texture – When fried, fatback develops an irresistible crispness and chew. The cracked, porky pieces provide textural contrast.

• Flavor – The pure fat carries a concentrated, almost nutty pork flavor. It infuses food with savory depth and umami.

• Moisture – The fat keeps ingredients tender and moist, excelling in braised and smoked dishes.

• Versatility – Fatback can be fried, cured into bacon, or rendered into lard. These forms allow diverse uses.

• Affordability – As a humbly priced cut, fatback offers accessibility compared to premium bacon.

Cooking With Fatback For Maximum Flavor

From soul food to Italian salumi, fatback transforms dishes with its magic. Here are tips for handling and cooking fatback bacon:

• Purchase fresh, thick-cut fatback slabs from butchers or meat markets. Avoid thin pieces, which may dry out.

• Place the fatback between parchment paper or plastic wrap and pound it with a mallet to a uniform thickness for even cooking.

• For fried fatback, simply slice and fry in its own rendered fat until crispy and browned. Drain on paper towels.

• Add cubed fatback to bean or vegetable dishes for flavor and moisture.

• Use ground or finely diced fatback in sausage recipes for juicy texture.

• Render the fat by cooking over low heat. Strain and use the lard for pie doughs and biscuits.

The Unexpected Nutrition In Fatback Bacon

While high in fat and calories, fatback nutrition may surprise you:

• Excellent source of vitamin D – just 1 oz provides over 50% daily value.

• Contains iron, zinc, magnesium, potassium, and B vitamins.

• Provides monounsaturated “good” fats like oleic acid.

• As a stable fat, unlikely to oxidize when cooked compared to vegetable oils.

• No carbs, sugar, or protein means its calories come from pure fat.

Enjoy fatback bacon in moderation as part of a balanced diet. Choose pasture-raised or organic when possible.

Discovering Artisanal Fatback Creations

Once lowly farm food, fatback now stars in gourmet preparations:

• Salumi – Dry-cured and smoked into specialty bacon or pancetta.

• Pâtés – Finely diced fatback adds moisture and flavor as a binder.

• Sausage – Used in place of fat trimmings for enhanced texture and taste.

• Pastries – Rendered lard creates the flakiest, most tender pie dough.

• Fried chicken – Breading dredged in fatback batter achieves ultra-crispy skins.

• Cracklings – Fried until puffed and crispy, then used as crunchy toppers or snack food.

Spread The Love For Overlooked Fatback

So don’t let this old-fashioned ingredient languish behind the scenes. With some experimenting, fatback bacon can transform your cooking.

Sizzle up some for breakfast or bake it into cornbread. Cube it for succulent braised meats or render the fat for delicate pastry.

However you use it, humble fatback deserves recognition for its role enriching classic cuisine. Let’s give Southern grandmas everywhere the credit for mastering this underrated gem.