Looking to make your own sausage? You’ll need some pork back fat to make sure you have the correct ratios!
Pork back fat is the smooth, firm fat found along the top of the hog’s back. Back fat has a mild, pork flavor and is traditionally used to increase the fat content in sausages and cured salamis. You want to have a roughly 2:1 lean-to-fat ratio in a classic sausage.
We recommend adding pork back fat to pork sausages where you need extra fat. It is also mild enough to be used in chicken or duck sausages. Poultry is very lean, so pork back fat adds the necessary fat to ensure juicy sausages.
Each package of Plumb Rocky Farm pork back fat weighs roughly three pounds which will be enough for six or more pounds of sausage.
** Ossabaw Island Pork has super unsaturated fat. This type of fat is an integral part of our diet. It is smooth like butter and even the lard is softer at room temperature than other pork lard. **
