Meat
Subcutaneous
Subcutaneous pork fat is the general external fat layer under the skin—variable in thickness by breed and diet. It protects muscle in roasting, becomes crackling’s fuel when skin-on, and trims into sausage fat when removed. Iberian and Mangalitsa pigs yield especially rich, aromatic fat. Leave a cap on roasts for basting; trim excess to render for cooking fat; dice for farce. Soft fat from belly behaves differently from firm back fat—match the product. Taste a scrap: good fat tastes clean and sweet, never sour or fishy.
Track this ingredient
Characteristics
Preparations
Traits
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 12.5 g
- Saturated Fat 4.88 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.89 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 73.6 mg
- Sodium 60.4 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 58.9 g
- Energy 197 kcal
- Water 58.9 g
- Protein 22.3 g
- Fat 12.5 g
- Saturated Fat 4.88 g
- Monounsaturated Fat 4.89 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.76 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.89 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 346 mg
- Major Minerals 344 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.76 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.89 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.3 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Subcutaneous of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Traditional pig breeds were valued as much for subcutaneous fat quality as for lean yield.
Lard-based cookery in Central Europe depended on carefully rendered body fat stores.
Heritage-breed marketing brought aromatic pork fat back into chef conversations.