Fatback
Fatback
Cut of meat from a domestic pig.
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Readers' pathsAug 2026 – Oct 2026
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Adrenochrome
Chemical compound.
21%
Salo (food)
Eastern European traditional cured pork.
15%
Pork rind
Pork skin, raw or fried.
11%
Lardo
Italian cured and seasoned strips of pig fat.
7.8%
Lard
Semi-solid white pork fat product.
7.3%
Forcemeat
Uniform mixture of lean meat with fat made by grinding the ingredients.
5.5%
Back bacon
Type of bacon.
4.2%
Hunter S. Thompson
American journalist and author (1937–2005).
4.1%
Szalonna (bacon)
Hungarian bacon.
3.7%
Subcutaneous tissue
Lowermost layer of the integumentary system in vertebrates.
3.2%
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Weißwurst
Traditional Bavarian sausage.
16%
Salt pork
Salt-cured pork usually made from pork belly.
11%
'Nduja
Italian spicy, spreadable pork sausage.
8%
Lardo
Italian cured and seasoned strips of pig fat.
5.6%
Forcemeat
Uniform mixture of lean meat with fat made by grinding the ingredients.
5.6%
Primal cut
Piece of meat initially separated during butchering.
5.2%
Salo (food)
Eastern European traditional cured pork.
4.6%
Pork jowl
Cut of pork from a pig's cheek.
3.7%
Cotechino Modena
Type of Italian sausage.
3.4%
Hoppin' John
Southern peas and rice dish.
3.2%