Pork, fresh, backfat, raw
FDC 167811oz (113 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 14 · -23 vs Pork medianRaw pork backfat scores 14 of 100, a Low band, ranking 54th of 60 pork foods, with no nutrient in this brief reaching a standout level.
Almost entirely fat, this cut is typically rendered into lard or used to bard lean roasts rather than eaten as a stand-alone portion, with a 113 gram serving representing a substantial amount of rendered fat. It is high in saturated fat at 32.2 g per 100 g, the highest such figure in this set, and cured ham with separable fat is a same-category option worth comparing.
See how this score is calculated, build a plate around pork, fresh, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 812 kcal | 41% |
| Total fat | 89 g | 114% |
| Saturated fat | 32 g | 161% |
| Cholesterol | 57 mg | 19% |
| Sodium | 11 mg | 0% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 2.9 g | 6% |
| Potassium | 65 mg | 1% |
| Calcium | 2 mg | 0% |
| Iron | 0.18 mg | 1% |
| Magnesium | 2 mg | 0% |
| Vitamin C | 0.1 mg | 0% |
| Vitamin A | 5 µg | 1% |
| Vitamin E | 0 mg | 0% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 918 kcal | 46% |
| Total fat | 100 g | 129% |
| Saturated fat | 36 g | 182% |
| Cholesterol | 64 mg | 21% |
| Sodium | 12 mg | 1% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 3.3 g | 7% |
| Potassium | 73 mg | 2% |
| Calcium | 2.3 mg | 0% |
| Iron | 0.2 mg | 1% |
| Magnesium | 2.3 mg | 1% |
| Vitamin C | 0.11 mg | 0% |
| Vitamin A | 5.6 µg | 1% |
| Vitamin E | 0 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 167811Original analysis by NutriVerdict
Versus the pork median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Pork, oriental style, dehydratedDensity 14 vs 14Pork, cured, ham, separable fat, boneless, heatedDensity 16 vs 14Pork, fresh, variety meats and by-products, jowl, rawDensity 16 vs 14Original analysis by NutriVerdict
In the kitchen and how to use it
Fresh pork backfat is the thick sheet of fat taken from along the back of the pig, used raw as an ingredient rather than cooked and eaten as a cut on its own. Cooks render it into lard for baking and frying, use thin sheets to bard lean roasts and wrap pates and terrines so they stay moist while cooking, grind it into sausage mixes for richness and moisture, or cube and render it slowly for crisp cracklings. In some charcuterie traditions it is also cured and thinly sliced, similar to lardo, to be eaten in small amounts over warm bread.
Because it is raw fat, it is highly perishable and should be kept well wrapped and refrigerated for short-term use, or frozen for longer storage until needed. It is almost entirely fat, at 88.7 grams per 100 grams, and correspondingly calorie-dense at 812 calories per 100 grams (113 grams per ounce serving), with minimal protein (2.92 grams), no carbohydrate or sugar, and low sodium at 11 milligrams per 100 grams. Given this profile, it is used sparingly, a spoonful or a thin sheet at a time, as a cooking fat or flavor enhancer rather than eaten as a stand-alone portion.
Frequently asked questions about pork, fresh
How many calories are in raw pork backfat?
Raw pork backfat has 812 calories per 100 grams, among the most calorie-dense foods due to being almost entirely fat.
What is pork backfat used for?
It is rendered into lard, used to bard roasts and wrap terrines, ground into sausage for moisture, or rendered into cracklings.
How should raw pork backfat be stored?
Keep it well wrapped and refrigerated for short-term use, or frozen for longer storage, since it is highly perishable raw.