Fat Quality and Selection

Back fat, jowl fat, belly fat, seam fat and internal fats differ in hardness, connective tissue and flavour. A product requiring visible cubes usually needs a different depot from a spreadable cooked emulsion.

Rancid, paint-like, fishy or otherwise abnormal odours indicate unsuitable material. Oxidation can begin before obvious rancidity and is accelerated by oxygen, light, metals, warm storage and unsaturated fat.

White fat is not the only acceptable appearance. Yellow fat may reflect diet, age or species and can be prized in some traditional products, but unusual colour must still be assessed in its raw-material context.

Fat should be chilled or tempered to the condition required by grinding, dicing or bowl cutting. Poor temperature control leads to smearing, unstable emulsions and nonuniform distribution.

Define species, depot, supplier, lot, temperature, condition and any frozen history where relevant. Protected specifications and regional traditions should be represented accurately rather than standardised into one house preference.