Meat
Fat
Pork fat as a general culinary fat includes back fat, leaf lard, and rendered drip—the foundation of sausage texture, confit, frying, and pastry. Good pork fat tastes clean and sweet; breed and diet shape aroma, from mild commercial pigs to nutty Iberian fat. Render low and slow, strain, and store cold. Use for roasting potatoes, confiting meats, and balancing lean grind. Match fat hardness to product: firm back fat for salami, soft leaf for pie crust. Discard rancid stock—fat is not immortal.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 99 g
- Saturated Fat 34.7 g
- Trans Fat 0.2 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Cholesterol 82.2 mg
- Sodium 58.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0.2 g
- Water 0.3 g
- Energy 892 kcal
- Water 0.3 g
- Protein 0.2 g
- Fat 99 g
- Saturated Fat 34.7 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Omega-3 3.71 g
- Trans Fat 0.2 g
- Vitamins 38.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.6 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.63 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 456 mg
- Major Minerals 454 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 82.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.6 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.63 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
History
Pre-industrial kitchens valued the pig as much for stored fat as for lean meat.
Central European lard cookery built daily frying and baking on pork fat stores.
Chef culture rehabilitated pork fat after decades of industrial oil dominance.