Backfat offers one of the most valuable ingredients in traditional Spanish and artisan whole-animal butchery. Taken from the thick outer fat layer of the Ibérico pig, this rich, creamy fat contains the distinctive nutty sweetness and high oleic content that makes Ibérico pork prized worldwide. Unlike standard pork backfat, Ibérico backfat is naturally softer and more flavorful due to the animal’s genetics and free-range, acorn-influenced diet.
Use it to make sausages, pâtés, terrines, and cured charcuterie such as chorizo, salchichón, and morcilla. It can be rendered into silky lard for confit, frying, and baking—producing unparalleled crispness in potatoes, empanadas, croquettes, and even pastries. Slice thin to bard lean roasts, wrap around seafood or game, or cube for slow braises to infuse flavor without drying out meats. Whatever the application, this backfat amplifies umami richness and texture without overpowering other ingredients.
Sourced exclusively from Finca Los Helechales—Fermín’s own 200+ acre holm oak estate in Salamanca—this backfat comes from 100% genetically selected Ibérico pigs raised without antibiotics or growth enhancers. The pigs freely forage in a natural ecosystem, developing superior marbling and fat quality. All processing is completed by Fermín in La Alberca and Tamames, ensuring traditional, sustainable, and tightly controlled practices from farm to finished product.
Nutritional information coming soon