Pig Fat Name

What is Pig Fat: Know Pig Fat Names and Varieties

You will be shocked to know that pig meat, also known as pork, is the second most eaten meat in the world. Pigs are the source of around 34% of overall meat production across the globe.

The most popular and generic pig fat name is lard or bacon fat

There are other unique names for pig fat: Suet, Leaf lard, Back fat, Belly Fat, Jowl Fat, and Marbling. These terminologies define a specific variety of fat obtained by precise parts of a pig’s body. Each term is explained in the oncoming part of this article.

In broader terms, pig fat scientific name is “Adipose Tissue,” and the chemical name of pig fat is “Triglyceride.”

In the United States, different varieties of the fats are commonly used in different dishes to add flavor and texture.

What is Pig Fat?

Pig Fat Name
What is Pig Fat?

Pig fat, known as pork fat, is fat found in pig meat or pork. Pork fat or fat in pig meat, pork, has different nutritious values as compared to other animals’ meat fat.

A 01 kg of pig meat, pork, contains 14 to 20% of the fat in its composition. Pig fat ranks as the 8th-most nutritious food in the world. It gets a nutritional score of 74 out of 100 from the researchers and nutritionists.

Pig fat is a great source of vitamin B and other minerals. Pork fat contains more and better-unsaturated fats than other animals’ fats.

Nutritional value of Hog Fat

Energy900.0 kcal (3,765.6 kJ)
Carbohydrates0 g
Fat100 g
1. Saturated Fat39 g
2. Monounsaturated Fat45 g
3. Polyunsaturated Fat11 g
Proteins0 g
Vitamin E0.6 mg
Cholesterol95 mg
Zinc0.1 mg
Selenium0.2 mg
Value Per 100 g/ 3.5 Oz

Pig Fat Names and Types

Leaf Lard

One of the other pig fat names is Leaf Lard. It is derived from the visceral fat shrouding the pig kidneys.

Leaf Lard, the “Crème de la Crème” of pig fats, is famous among cooks, chefs, and food enthusiasts for its taste and quality. This cherished ingredient is widely and commonly used in the baking industry for its exceptional properties.


  1. Baking Excellence: Pie Crusts, Pastries, biscuits, scones, and other baked goods
  2. As Texture Enhancement: For Texture Precision and Reduced Saturated Fat.
  3. For Versatility in Savory Dishes: in Meat Cookery, Sautéing and Frying.

Back Fat

The upper portion of the pig’s back is the origin of the Back fat. It is the pig body part where a layer of this fat is found.

This fat layer is distinguishable from the other fats in the pig body. It contributes to the overall design of the pig. Expert butchering techniques are essential for the extraction process. One has to be very careful to ensure the separation of back fat with minimal waste.


  1. Lard Production: Baking, frying, and production of Lard, a rendered form of pig fat.
  2. Sausage Making: It contributes to the texture, flavor, and moisture content, and richness of sausages.
  3. Flavor Enhancement: It elevates the taste of vegetables, grains, and proteins.

Belly Fat

With its distinct layers of meat and fat, this fat is obtained from a pig’s belly area, the underside. It has the most unique texture and succulence. This fat varies in thickness and color. Its colors range from creamy white to slightly pink.


  • Bacon Production: Belly fat is an integral ingredient in the production of bacon. It is considered as one of the most beloved and widely consumed pork products.
  • Richness and flavor: Belly fat adds a distinctive, flavorful taste and juicy texture to all recipes.
  • Charcuterie and Curing: In various charcuterie preparations, such as pancetta or lardo, this pig fat plays an integral part. When cured with salt and spices, belly fat develops complex flavors and textures.

In summary, I would like to say that belly fat, or fatback, is a versatile and essential component of pig fat. It has a rich culinary history and widespread usage.

From its role in bacon production to its ability to enhance flavor and texture, belly fat offers endless culinary creativities and explorations.

In simple words, belly fat adds a spicy and satisfying extent to the world of cooking.

Jowl Fat

Jowl fat is the fatty tissue found in the cheeks of pigs. The other name for this pig fat is cheek fat. It is one of the most loved and renowned lards for its creamy texture.

Jowl fat adds a unique and delicious taste to dishes if prepared well by cooking enthusiasts and chefs.


  • Guanciale: One of the primary uses of jowl fat is in guanciale. Guanciale is a famous and traditional Italian cured meat dish.
  • The fat is rubbed with salt, pepper, and other spices. Afterward, it is cured for several weeks.
  • It also functions as a flavoring agent in pasta dishes like spaghetti alla carbonara and bucatini all amatriciana.
  • With Vegetables: Here comes my favorite usage of pig fats. Vegetarians adore the combination of Jowl fat and cooked vegetables to add flavor to their plates.
  • Vegetables like Brussels sprouts, green beans, or kale cooked in jowl fat impart a delicious appetizing taste. It helps to caramelize the vegetables by enhancing their natural sweetness.
  • People like this richness and depth of flavor without overpowering the vegetables’ taste.
  • Beans and Legumes: The addition of jowl fat to beans and legumes during cooking enhances their savor and richness. Whether you are cooking a pot of beans from scratch or adding flavor to canned beans, jowl fat elevates the dish to new heights.
  • Sauces and Gravies: Its rich, spicy taste enhances the taste of the sauce and gravies.


Another type and name of pig fat is Suet. It comes from specific areas of the pig, primarily the kidneys and loins. The fat is commonly found in solid form in the United Kingdom. Users like its both forms- raw state as well as purer form.

The most outstanding quality of suet is its higher melting point. This differential makes it the best choice, particularly for baking applications. It is the cause why cooks and chefs like suet because it can resist high temperatures.

Suet-based dishes usually have a satisfyingly crispy exterior while remaining tender and delicious.

  • Pastry Making: Suet is commonly used in pie making. The British are the ones who used it the most in their traditional British recipes, such as suet puddings and pies.
  • The hog fat, suet, adds richness and moisture to sweets and desserts. Its usage guarantees a tender and flaky texture.
  • Dumplings: In addition to pastry, cooks use suet to make dumplings. Suet dumplings are light and fluffy when cooked. They absorb the flavors of the surrounding dish while providing a satisfying texture contrast.
  • Puddings: Traditional British desserts like Christmas and plum pudding often contain suet as a main ingredient. The fat contributes to the richness of the puddings, creating a dense and flavorful dessert.

Pork Fat Production

Here is the list of five top countries for pig fat production.

CountryProduction (Tones)

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