Is lard the same as fatback?

Related posts:

1. Is fatback the same as lard? Is fatback the same as lard? Fatback is a solid slab of fat from the back of a pig, whereas lard is pork fat that has been rendered—that is, slowly melted and strained—before being allowed to cool and solidify again. The rendering process makes lard smooth and scoopable, with a texture like whipped butter, while fatback is solid and fibrous....
2. Is leaf lard better than regular lard? Is leaf lard better than regular lard? Leaf lard specifically comes from the soft, visceral fat from around the pig's kidneys and loin. As such, it has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard....
3. What is the difference between lard and leaf lard? What is the difference between lard and leaf lard? The most widely available is generic lard is made from back fat, and it's relatively hard and dense. Leaf lard is different. Made from the visceral fat, namely a sheet of vaguely leaf-shaped fat stored around the loin and kidneys of a pig, leaf lard has a smooth and creamy texture....
4. How do you get lard from back fat? How do you get lard from back fat? Place the fat in a slow cooker and set it to LOW. If you're melting it over the stovetop, place it in a heavy pot and set it to “2”. Once it begins melting set it to “1”. (Again, the key is cooking it over low heat to produce a beautifully clean and white lard with a neutral flavor.)...
5. What does leaf lard look like? What does leaf lard look like? While it's liquid, leaf lard has a golden yellow color, but once it cools completely the leaf lard will be a pure snow white. At this point, if you've done it right and patiently kept the temperature low, the leaf lard should have no porky taste. The texture will be creamy and spreadable, like very soft butter....
6. How do you render fat into lard? How do you render fat into lard? Place ground fat in a heavy-bottomed pot set over very low heat. Add 1 cup water. Leave on stove until completely melted, 4 to 5 hours. As fat renders, crispy cracklings will form, rising to the surface of the bubbling fat....