Fatback | Wikipedia audio article
Channel: Subhajit Sahu
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Fatback


00:01:09 1 Bacon
00:01:58 2 Pork rinds
00:02:40 3 In sausages
00:02:58 4 In cooking
00:03:28 5 In popular culture
00:03:55 6 See also



Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.

Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain

Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.

You can find other Wikipedia audio articles too at:
https://www.youtube.com/channel/UCuKfABj2eGyjH3ntPxp4YeQ

You can upload your own Wikipedia articles through:
https://github.com/nodef/wikipedia-tts



"The only true wisdom is in knowing you know nothing."
- Socrates



SUMMARY
=======
Fatback is a cut of meat from a domestic 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 is "hard fat", distinct from the visceral fat that occurs in the abdominal cavity and is called "soft fat" and leaf lard.
Like other types of pig fat, fatback may be rendered to make a high quality lard, and is one source of salt pork.  Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes.
Fatback is 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.
At one time fatback was Italy's basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic flavour for the classic battuto – sautéed vegetables, herbs and flavourings – that forms the basis of many traditional dishes. Today, pancetta is often used instead.