Know what’s on your plate
Pork backfat
Calories & nutrition facts
fresh, raw
Nutrition facts
Per 100 g% DV- Calories 812 kcal —
- Protein 2.9 g 6%
- Carbohydrate 0 g 0%
- Fat 89 g 114%
- Saturated fat 32 g 161%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 11 mg 0%
- Cholesterol 57 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 5 µg 1%
- Vitamin C 0.1 mg 0%
- Vitamin D 3.1 µg 16%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.99 mg 6%
- Pantothenic acid (B5) 0.12 mg 2%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 1 µg 0%
- Vitamin B12 0.18 µg 8%
- Choline 15.4 mg 3%
Minerals
- Calcium 2 mg 0%
- Iron 0.18 mg 1%
- Magnesium 2 mg 0%
- Phosphorus 38 mg 3%
- Potassium 65 mg 1%
- Zinc 0.37 mg 3%
- Copper 0.02 mg 2%
- Manganese 0 mg 0%
- Selenium 8 µg 15%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 812 | 2.9 g | 0 g | 89 g |
| 1 × oz | 113 g | 918 | 3.3 g | 0 g | 100 g |
| 1 × lb | 453.6 g | 3683 | 13 g | 0 g | 402 g |
| 2 × oz | 226 g | 1835 | 6.6 g | 0 g | 200 g |
| ½ × oz | 56.5 g | 459 | 1.6 g | 0 g | 50 g |
| 3 × oz | 339 g | 2753 | 9.9 g | 0 g | 301 g |
| 4 × oz | 452 g | 3670 | 13 g | 0 g | 401 g |
Similar foods
- Pork back fatrind less, raw744 kcal / 100 g
- Pork backraw
- Fatback786 kcal / 100 g
- Whole pork loinfresh, separable lean and fat, raw198 kcal / 100 g
- Lard or pork fat900 kcal / 100 g
- Back bacon rashersback, raw215 kcal / 100 g
- Swine fat lard892 kcal / 100 g
- Lard902 kcal / 100 g
- Back baconcured, pan-fried146 kcal / 100 g
- Pig fatraw661 kcal / 100 g
Questions about Pork backfat
How do you render pork backfat into lard?
Cut it into small cubes, add a splash of water to a heavy pan and cook uncovered over very low heat, stirring now and then, for about 1–2 hours. Strain the clear fat into a clean, heatproof jar; the crisp brown pieces are pork crackling.
What should you look for when buying pork backfat?
Choose firm, pale fat with a clean smell and as little meat attached as possible. Ask for skinless backfat if you plan to mince it for sausages or render it; skin-on pieces are useful when you want crackling as well.
How should you store pork backfat?
Keep it wrapped or in a sealed container in the fridge and use it within a few days. For longer storage, cut it into recipe-sized pieces, wrap well and freeze; thaw it in the fridge before cooking.
What is pork backfat used for?
It is minced into sausages and pâtés to keep them moist, or diced and slowly rendered for cooking fat and crackling. Thin strips can also be wrapped around lean meat before roasting to baste it as it cooks.
Can you replace pork backfat in a sausage recipe?
For a pork sausage, pork shoulder with a good layer of fat is the closest practical substitute, though the texture may be less even. In a non-pork recipe, use a suitable animal or plant fat, bearing in mind that its flavour and firmness will differ.
What is the difference between pork backfat and pork leaf fat?
Backfat comes from beneath the skin along the pig’s back and is relatively firm, so it works well in sausages and cured meats. Leaf fat surrounds the kidneys and is softer; rendered leaf fat is prized for delicate, flaky pastry.
Can you eat pork backfat raw?
Do not eat fresh pork backfat raw: cook it thoroughly, or use it only after it has been properly cured as part of a prepared product. Keep raw fat separate from ready-to-eat food and wash hands and utensils after handling it.
Source: USDA FoodData Central 167811 · per 100 g · carbohydrate per EU label, fibre excluded
