Fatback is a cut of meat from a pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback often is rendered to make a high quality lard, and is one source of salt pork. Fatback is also an important element of traditional charcuterie. In several European cultures it is used to make specialty bacon. Containing no skeletal muscle, this bacon is a delicacy. Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes. In the Americas it is commonly known to consumers in the form of fried pork rinds.

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