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Iberico Pork Back Fat

approx. 17lbs total
Incl S&H
Product Information


Back fat (aka Iberico fat back) is creamy, sweet fat from the belly of the hog.  It can be used in a variety of applications: sausage making, making rillettes, barding (wrapping lean meat or poultry in fat to keep it moist during cooking), or curing to produce lardo, an Italian delicacy.

Iberico back fat offers a significant flavor upgrade over conventional pork back fat.

Iberico pork is a Spanish culinary treasure, amongst the finest pork in the world.  While iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious.  This iberico pork is raised free range on traditional Spanish pastures known as dehesas.  It’s fed a natural diet of grain, corn, wheat, grass & forage.  No added growth hormones or sub-therapeutic antibiotics are ever used.

Iberico pork raised in this way is considered “Campo Iberian Pork” under Spanish law, a term which requires that the animals are raised in the open air on an all-natural cereal-based diet.

* Minimally Processed, No Chemical Ingredients


Keep iberico pork fat frozen until you need it, then thaw before cooking.

Thawing Tips



Iberico pork back fat can be thinly sliced & used to bard leaner meats (like game meats) to keep them moist during cooking.


Back fat can also be marinated & cured to produce lardo, an Italian delicacy often served as an appetizer (antipasto).


Made from pork slow-cooked in melted fat until it falls apart into shreds, rillettes are a delicious French appetizer & addition to charcuterie plates.  Rendering Iberico back fat to make rillettes would be a serious upgrade.