Pork fat
Pig adipose tissue used raw in some fermented meats and made into distinct products such as cured lardo, salo and rendered lard. Cut and firmness affect processing.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Animal fats
Pilot-whale blubber
Faroese spik is the under-skin blubber of the long-finned pilot whale, eaten salted alongside dried fish or whale meat and sometimes spread on bread. It is a distinct fat tissue, not meat, sheep tallow or rendered whale oil.
Seal blubber
Seal blubber is the fat beneath a seal’s skin, used as food and oil. Greenlandic iginneq is a named fermented blubber food, distinct from aged seal meat.
Sheep fat
Sheep fat is edible adipose tissue from sheep, including back and tail depots. A South African zebra-droëwors experiment compared several fat levels; its findings are specific to that formulation.
Pork back fat
Unrendered subcutaneous pork fat provides distinct pale pieces, texture and lipid flavor precursors in sausage, and differs from belly, leaf fat and rendered lard.