Pork Backfat

Pork backfat is the layer of fat found directly beneath the skin of a pig. It is typically rendered down at a low temperature to separate the pure fat from any connective tissues and skin. This process yields a white, solid fat with a mild flavour.

Pork backfat is primarily used as a source of fat in processed meats, such as sausages, salami, and pâtés, to improve texture, juiciness, and mouthfeel. It can also be used in baked goods and pastry to add richness and flakiness.

Pork backfat is a source of saturated fat. The UK's Eatwell Guide advises limiting intake of foods high in saturated fat. The Scientific Advisory Committee on Nutrition (SACN) provides dietary advice on fats and fatty acids. Pork backfat is not a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations.