Fatback (green back fat)

Bardière (lard gras)

What it is

Bardière is the hard fat from along the spine, firmer than belly fat because it holds less water and more stearic acid — the only pork fat that keeps a clean dice at room temperature. Old breeds were selected for it, a Mangalitza or a Bigorre pig carrying it a hand deep, and that is exactly what industrial breeding took back out.

In the kitchen

Give it half an hour in the freezer before cutting: warm, it smears and turns a farce greasy instead of binding it. In a pâté count a third fat to two thirds lean by weight, and keep everything, bowl included, below 12 °C while you work.

Goes with

Pork Chicken liver Thyme Juniper berry Cognac Pigeon

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Also used with

Veal heart Pork liver Cod tongues Wild rabbit

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