Fatback refers to a cut of pork that consists mainly of fat, typically taken from the back of the pig. It is distinct from other cuts of pork, such as bacon, in that it consists primarily of fat with little to no meat attached. Fatback is often used in cooking to add moisture, flavor, and richness to dishes. It can be rendered to produce lard, used for frying or baking, or diced and added to dishes like stews, soups, and beans to enhance their flavor and texture. In some cuisines, such as Southern American and Italian, fatback is also used to wrap lean meats like game or poultry to prevent them from drying out during cooking.

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