Fat is often the secret to incredible flavor, and pork is celebrated for its fatty, rich cuts. While many people think of bacon when they consider fatty pork, the journey to discover the absolute fattiest cut is more nuanced. The cut with the highest fat content depends on how you measure it, with several strong candidates offering different culinary benefits.
The Top Contenders for the Fattiest Pork Cut
Pork Belly: The Bacon King
Pork belly, cut from the underside of the pig after the loin and ribs are removed, is perhaps the most well-known fatty pork cut. It consists of alternating layers of rich meat and creamy fat, a composition that gives it a succulent texture and deep flavor. This balance of meat and fat is what makes it so versatile and beloved for slow-cooking and curing. Most commercially available streaky bacon and Italian pancetta are made from pork belly, owing their tender, crispy texture to its high fat content. Raw pork belly can contain nearly 50% fat, though this can vary based on the animal and butchering.
Pork Jowl: The Curer's Secret
Pork jowl, taken from the cheek of the pig, is a hidden gem for those who appreciate intensely rich flavors. When compared by weight, raw pork jowl often surpasses pork belly in fat content. Some nutritional comparisons show pork jowl having a higher fat percentage and caloric density per 100g. Its high fat-to-protein ratio and incredibly succulent texture make it ideal for curing into guanciale, a staple of Italian cooking. Jowl can also be smoked to make a distinctly flavorful type of bacon.
Backfat and Leaf Lard: The Purest Fat
If the goal is pure fat for rendering, two cuts stand above the rest. Fatback is the thick, firm layer of fat from the pig's back, a common source for making lard. Leaf lard comes from the soft, pristine fat around the pig's kidneys and abdominal cavity. Leaf lard is especially prized by bakers and chefs for its clean, neutral flavor, which won't impart a porky taste to baked goods. It is considered the highest quality lard, while backfat is more versatile for both cooking and rendering.
Pork Shoulder: Marbled and Meaty
Pork shoulder, which includes the Boston butt, is not as pure-fat-heavy as belly or jowl but is known for its excellent marbling and fat cap. This generous intramuscular and external fat is what makes it so forgiving and flavorful when cooked low and slow. It is the classic choice for pulled pork, as the fat melts into the muscle fibers, resulting in an incredibly moist and tender final product. The fat also contributes to the rich, succulent flavor that defines barbecue dishes.
Comparison of Fatty Pork Cuts
| Cut | Primary Fat Source | Typical Fat Content (Raw) | Best Cooking Methods | Common Uses |
|---|---|---|---|---|
| Pork Belly | Layered fat and muscle | High (e.g., 48% fat) | Braising, roasting, curing | Bacon, pancetta, crispy pork belly |
| Pork Jowl | Layers of fat within cheek | Very High (e.g., 70g fat/100g) | Curing, braising, searing | Guanciale, jowl bacon |
| Fatback | Thick layer of subcutaneous fat | Very High (nearly 100% fat) | Rendering, larding | Lard, sausage making |
| Leaf Lard | Soft, kidney fat | Very High (nearly 100% fat) | Rendering (for baking) | Neutral-flavored lard for pastries |
| Pork Shoulder | Extensive marbling and fat cap | Medium-High (e.g., 21g fat/100g) | Slow-roasting, smoking | Pulled pork, stew meat |
How to Handle and Cook Fatty Pork
When cooking with the fattiest cuts, the key is to manage the fat. This can be done by rendering it out slowly or by using long, moist cooking methods that keep the meat from drying out.
- Slow-Roasting: Ideal for pork belly and shoulder. The low, consistent heat slowly melts the fat, basting the meat as it cooks and creating a juicy, tender result. For pork belly, a final high-heat blast can achieve a perfect, crispy crackling.
- Braising: Braising involves cooking the meat in liquid over a long period. This technique is excellent for jowl and belly, as the fat and connective tissue break down, enriching the liquid and making the meat incredibly tender and succulent.
- Curing: For jowl and belly, curing transforms the meat into sought-after delicacies like guanciale and bacon. The salt and spices preserve the meat, and the drying process concentrates its flavor. For more information on pork cuts, visit the National Pork Board: https://pork.org/cuts/.
- Rendering: The best use for pure fat cuts like fatback and leaf lard. Slowly melting the fat yields a versatile cooking medium, while the crispy solids, known as cracklings, are a delicious byproduct.
The Verdict: Unmasking the Fattiest Pork Cut
While pork belly is a strong contender, the true fattiest pork cut depends on the metric used. By pure fat content, fatback and leaf lard, which are essentially pure fat, take the top spot. However, if measuring the fat content within a typical consumer cut of meat, pork jowl often contains a higher ratio of fat per 100g than belly. For flavor and juiciness in recipes like pulled pork, the marbled fat in the pork shoulder is unmatched. The best fatty cut ultimately depends on your culinary objective: curing needs jowl, crispy roasts require belly, and baking depends on the purity of leaf lard.
