Freezing Fatback

DcD

DcD

DcD

Associate
Joined
27 Dec 2011
Posts
1,378
Location
Surrey, UK
Hi all,

I'm in a predicament. I recently ordered a large quantity of bits from my local butchers. Notably, these were pretty much half a pig (for bacon and other stuff), beef runner casing, and 2 kilos of fatback for sausage making.

It seems the butcher is having a nightmare of getting hold of that much fatback in one go (I imagine because he still wants to make his own sausages from his own stock of fat rather than sell it to me). I'm not sure if he's had any success of ordering it this week.

However, I've found a shop online that sells the quantities I'm after. I've called the butcher and left a message to cancel the order if he's still had no luck.

My question is this, if he's already fulfilled the order, I should really buy it anyway. Can fatback be frozen for later use, and if so, would it have any detrimental effects on the final products if frozen and then refrozen after production?

Cheers!
 
Yeah would have thought it'll freeze nicely, I'd be tempted to have a go at curing it instead though :D
 
Cheers guys - actually just got a call from the butcher saying he's got it all in stock now and extra!

Won't be needing to freeze but will bear in mind for future. Thanks!
 
DcD said:
Cheers guys - actually just got a call from the butcher saying he's got it all in stock now and extra!

Won't be needing to freeze but will bear in mind for future. Thanks!
Click to expand...

Nice. Unfortunately the pro butcher near me said that they'll struggle to get in whole pieces of fatback too. I may go the online ordering route sometime myself.
 
You can freeze it yes. Also it's called Back fat not fat back;)
I got some ages ago and melted it down then put in some containers. Some went in the freezer and one in fridge for cooking with. Frying rib eye in a bit of the fat is awesome.:D
 
Well what do you know. In all the 20 odd years I have been butchering and fishmongering thats the first time I have heard it called Fatback, unless it purely means pig fat and not beef fat. Never known another butcher call it fatback:confused:
 
Droolinggimp said:
Well what do you know. In all the 20 odd years I have been butchering and fishmongering thats the first time I have heard it called Fatback, unless it purely means pig fat and not beef fat. Never known another butcher call it fatback:confused:
Click to expand...

Maybe it's primarily a European thing?

edit: I've also only ever heard it used when referring to pig fat too :)

edit2: Is that a Triban 3 in your sig?
 
Just did some googling and it seems both back fat and fat back are the same for both pigs and cows, just another variation on saying the same thing which does my head in :p.

Just like when people ask me for 'CodFish' or 'Middleback bacon':confused::(

Whaaaattt????? Just say cod please. you wont come in and say 'Coddonkey' will you? And middleback????? It's either Middle or back bacon..:rolleyes::)
 
Interesting. To me I've always thought of fatback as a thick and solid piece of pork back fat, rather than just random bits of hard fat. I guess I'll be more specific with my butcher in future :)
 
FrenchTart said:
Interesting. To me I've always thought of fatback as a thick and solid piece of pork back fat, rather than just random bits of hard fat. I guess I'll be more specific with my butcher in future :)
Click to expand...

Exactly my understanding.

Back fat is a mixture of fat from the back of a pig, whereas fatback is a specific single cut from underneath the skin, taken from the back of a pig. It's still whole enough to be diced properly for the likes of black pudding so you can have uniformity in cutting it up.

I've always seen it as similar to having a pack of pre-diced "steak", which could be anything, or a single cut of rib-eye or fillet etc, as you know exactly where its from.
 
Last edited:
You must log in or register to reply here.
Back
Top Bottom