pork fat



  • Fat from the pig is graded according to hardness and has many uses in sausages, terrines, pâtés and other items. back fat tends to be the hardest and belly fat the softest. lard is rendered pork fat and is traditionally used in pastry and in the cooking of eastern France. It contains about 49 per cent saturated, 42 per cent monounsaturated and 9 per cent polyunsaturated fat.