Pork back fat is the firm layer of fat beneath a pig’s skin, prized for its clean, mildly savory flavor and smooth texture that melts into food when heated. Cooks use it to add richness and moisture to sausages, pâtés, dumplings, and pastries, or render it for frying; in Italy, it is also cured as lardo and served in thin slices. Its use in charcuterie reflects a long tradition of preserving pork and making the most of the whole animal.