Fatback, as evidenced by the name, is a fat strip on a pig’s back. Despite the strange origin, fatback has been used in many recipes to date. From forcemeat (sausages, rillettes, etc.) to stews (cassoulet, etc.), the fatback is still used extensively.
At times, it is not possible to find fatback easily. If your recipes include fatback and you are unable to find it, here are a few possible substitutes that could work just as well.
Fatback Substitutes
- Pork Bacon
Pork bacon is perhaps the closest substitute to fatback. It has a thin cut and closely resembles fatback in terms of texture and taste. Bacon is thin strips of meat that are high in protein- so it makes for a pretty good replacement.
When you cook pork bacon, the fat in it melts, which means you will not need to add any additional oil. The similar texture and taste allow pork bacon to be seasoned the same way as you would have seasoned fatback, so there will be no dent in your plans with bacon as a substitute.
- Caul Fat
Caul fat is the thin membrane that surrounds the organs of animals like cows and pigs. It is most commonly used to wrap lean meats.
Additionally, it is also used as a casing for sausages, pâtés roulades, and other meat delicacies. Caul fat can be used as a substitute for fatback, as it too is made of fat, and the taste of the two types of meat is similar.
- Pork Shoulder Cut
The pork shoulder cut is the meat you would get from just above the front leg of the pig and is a triangular cut. What is excellent about pork shoulder cuts is that along with having fat, it has a substantial amount of meat as well.
The texture may be a bit different from what you would expect with fatback since the two types of cuts are taken from different parts of the body.
However, we still believe that pork shoulder cuts would make for a fantastic substitute for fatback. The amount of fat can easily replace that of fat back, and you can cut back the meat if you like it that way.
- Goose Meat
Goose meat is an excellent alternative to fatback. If you compare goose meat to chicken, the fat percentage is much higher. The meat of birds is usually light in color. However, goose meat is much darker than chicken, duck, or turkey- making it resemble pork.
You can ask your butcher to cut goose meat bacon for you; that way, it can be easily substituted for any fatback recipe you have. However, please keep in mind that goose meat is slightly firmer than other forms of meat. So it is a good idea to soften it first.
You can soften the meat by soaking it in some tenderizer, vinegar, perhaps. If not, you can season and oil the meat an hour before you intend to cook it; that way, it will become softened by the time you’re ready to cook.
- Duck Meat
Duck meat would make for an excellent alternative to fatback. Similar to goose meat, duck meat also has a high-fat content which somewhat resembles that of fatback.
And just like goose meat, it is best if you have your duck meat made into bacon to be utilized as a replacement in your fatback recipes. A good advantage of using duck meat is that it is readily available everywhere, so you will not have a hard time finding this alternative to fatback.
- Vegetable Shortening
If your fatback recipe requires it to be mashed up as an ingredient, you can use vegetable shortening as a substitute for it. Vegetable shortening is used in place of butter or lard usually.
So if fatback was to perform the same task in any of your recipes, and you are unable to find it, you can very easily substitute it with vegetable shortening.
- Turkey Bacon
Turkey bacon is a good option if you are looking for a low-fat alternative to fatback. In addition to having low fat, the texture of turkey bacon is also different from fatback.
Nevertheless, we believe it can still make for a good substitute for fatback. With turkey bacon, you will get less fat and fewer calories, but a tasty dish nonetheless!
- Pancetta
Pancetta is widely used in soups and kinds of pasta in Italy. It tastes like pork (since that is where it comes from). More specifically, it tastes like bacon but without the smokiness. We reckon it will make a good substitute for fatback because, unlike bacon, it has a very neutral taste.
Pancetta is part of pork belly and is salt-cured. Pancetta is a substitute for fatback that you will easily find in nearby stores, at the supermarket, or on the counter of your deli.
- Salt Pork
Similar to pancetta, salt pork is also curated from the pork belly. It is basically pork belly that has not been smoked yet.
Salt pork can also be used as a substitute for fatback. Since it is salt-curated (and has sugar, too), if you plan on using the salt pork in place of fatback, you will have to change up your ratios a bit.
Perhaps add a little less salt so your dish does not come out too salty. Also, remember to blanch the salt pork before using it in your recipe.
- Beef Belly
You might know beef belly as navel-end brisket. It is similar to a pork belly with its cuts, and the main difference is that it comes from a cow rather than a pig. Although it is readily available in the market, you may sometimes not be able to find it.
If that happens, you can use beef bacon or pastrami in place of it. Both of these meat cuts are taken from the beef belly, so they can prove to be suitable substitutes for fatback.
- Soy
If you are looking for vegetarian options to substitute for fatback, you can use soy. You can add soy chunks in place of fatback in your recipes. Soy is high in proteins, and with the proper seasoning, you won’t even miss fatback.
The Bottom Line
Fatback is used in a variety of ways in scores of recipes and is particularly a favorite when eaten with veggies such as green beans or turnips.
However, if you are looking to avoid fatback or change up your recipes a bit, you can use the substitutes for fatback listed above; we are sure they will perform a pretty good job.