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Winemaking
Smoked pork fatback is one of the best proofs that, in home smoking, simplicity and the quality of ingredients matter most. The right selection of spices highlights the fatback’s natural flavour, adding a delicate herbal note and pleasant heat. It’s a product that has graced pantries for years — and for good reason. In the past, fatback was smoked most often because it tolerated long storage perfectly, retaining its taste and aroma for many weeks.
Recipe for smoked pork fatback with herbs
Preparation:
- Cut the fatback into smaller pieces.
- Crush the thyme, rosemary, chilli, and pepper in a mortar.
- Thoroughly rub each piece of fatback with the spice blend and salt.
- Place in an airtight container and set aside for at least 7 days.
- Hang on smoking hooks and leave for 24 h to dry.
- Transfer to the smoker. The smoking temperature should be 45°C. Smoke the fatback for about 3–3.5 hours. For the last 30 minutes, raise the temperature to about 60°C to properly set the product’s flavour and aroma. For smoking, we recommend using alder wood chips.
Enjoy! ...because homemade is better!
