Restaurants & Bars

San Francisco Bay Area

uncured fatback source?

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uncured fatback source?

rootlesscosmo | Aug 4, 2006 04:14 PM

Another Chowhounder has posted about the Bouchon rabbit paté recipe and I'd like to try making it, but I'm stuck for one ingredient: uncured pork fatback. Any local sources? (That poster is in the Midwest.) Does Lucky Pork have it? Any other places, in the Mission or Chinatown?

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