Pork back fat

Pork back fat (“lardello”) (Sus scrofa domesticus) Visible hard-fat dice cut mainly from dorsal backfat—and in some recipes from jowl—used as inclusions in cooked sausages (e.g., mortadella), dry-cured salami, cotechino, and other traditional charcuterie. Lardello provides structure, juiciness, mottled appearance, and flavor fullness....