Shopping for fatback
Shopping for fatback
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Shopping for fatback
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Post #1 - August 30th, 2005, 9:22 pmHoping to identify places in Chicago where I can purchase pork "fatback" for purposes of home sausage making. Thank you!
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Post #2 - August 31st, 2005, 6:05 amMikeK wrote:Hoping to identify places in Chicago where I can purchase pork "fatback" for purposes of home sausage making. Thank you!
Peoria Packing
1300 W Lake St
Chicago, IL 60607
(312) 738-1800
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Post #3 - August 31st, 2005, 6:08 amHi,
For sheer adventure shopping and education, I highly recommend a visit to Peoria Packing House.
Prices are very reasonable, the selection cannot be beat though you will need cash to make your purchase.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #4 - August 31st, 2005, 7:05 amCathy2 wrote:Prices are very reasonable, the selection cannot be beat though you will need cash to make your purchase.
C2,
I third your and Bruce's Peoria Packing recommendation, great store for all things piggy, but I don't remember ever seeing fatback for sale. Might be I never looked, and it's probably available for the asking, but I'd suggest Mike call first.
Paulina Market is another good choice as is Tony's on Elston or most Hispanic/Polish groceries.
By the way, Peoria Packing also, in addition to cash, accepts LINK cards. There's an ATM in the foyer as well.
Enjoy,
Gary
Peoria Packing
1300 W Lake Street
Chicago, IL 60607
312-738-1800
M-Sat 6am-5pm
Sunday 9am-3pm
Paulina Market
3501 N Lincoln Ave
Chicago, IL 60657
773-248-6272
Tony's Finer Foods
4137 N Elston Ave
Chicago, IL 60618
773-866-0010
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Post #5 - August 31st, 2005, 7:27 amMikeK wrote:Hoping to identify places in Chicago where I can purchase pork "fatback" for purposes of home sausage making. Thank you!
Are you talking about salt pork? If do, it is available at most grocery stores.
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Post #6 - August 31st, 2005, 7:32 amjlawrence01 wrote:Are you talking about salt pork? If do, it is available at most grocery stores.
Jlawrence,
No, not salt pork. Fresh fat back, which is raw, uncooked, uncured pig fat to be used making sausage.
Enjoy,
Gary
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Post #7 - August 31st, 2005, 8:12 amClosest thing I've seen to it in the burbs is uncured pork belly (y'know, bacon that's not bacon yet), at ASIA SUPER on Milwaukee in Niles.
I might have to pick some up to make bun cha after seeing Tony Bourdain gush over this dish.
