Definitions
- Referring to the layer of fat on the back of a pig that is used for cooking. - Describing a cut of meat that includes both fat and lean meat. - Talking about a type of bacon made from the fatback of a pig.
- Referring to the rendered fat from a pig that is used for cooking. - Describing a type of shortening made from animal fat. - Talking about a cooking ingredient used to add flavor and texture to baked goods.
List of Similarities
- 1Both are derived from pigs.
- 2Both are used in cooking to add flavor and texture.
- 3Both are high in saturated fat.
- 4Both have been used for centuries in traditional cuisine.
- 5Both can be used as substitutes for each other in recipes.
What is the difference?
- 1Form: Fatback is the layer of fat found on the back of a pig, while lard is the rendered fat from a pig that has been melted down and strained.
- 2Texture: Fatback is solid at room temperature, while lard is semi-solid or liquid depending on the temperature.
- 3Usage: Fatback is often used as a cooking ingredient to add flavor and moisture to dishes, while lard is commonly used as a shortening in baking to create flaky textures in pastries and pies.
- 4Health: Lard is considered less healthy than fatback due to its higher levels of saturated fat and cholesterol.
- 5Availability: Lard is more widely available in grocery stores than fatback.
Remember this!
Fatback and lard are both derived from pigs and are used in cooking to add flavor and texture. However, fatback refers specifically to the layer of fat on the back of a pig, while lard is the rendered fat that has been melted down and strained. Fatback is commonly used in cooking to add flavor and moisture to dishes, while lard is often used as a shortening in baking to create flaky textures in pastries and pies.
