Fatback for Sale | Southern Collard Greens Recipe | Wilson Farm Meats

At Wilson Farm Meats, we’re not just known for our high-quality meats; we’re known for the tradition we bring to your table. Located in the heart of Elkhorn, WI, we’ve been proudly serving local families since the 1870s with farm-fresh pork, raised right in our backyard at Wilson Prairie View Farms. If you’re looking for the perfect fatback for your next Southern-inspired dish, look no further! Today, we’re dishing up one of our favorites: Southern Style Collard Greens with Fatback. Grab your apron, because this recipe will have you feeling like a Southern chef, right here in Wisconsin!.

Fatback isn’t just a cut of pork; it’s a secret weapon in the kitchen. In the South, it’s revered for the depth of flavor and richness it adds to dishes like collard greens, beans, and stews. When you use Wilson Farm Meats’ premium fatback, you’re ensuring your recipe has that irresistible savory touch. But what exactly is fatback? Essentially, it’s a thick layer of fat from the back of the pig, often used for lard or flavoring. When rendered, it becomes golden, crispy goodness—and that’s the magic we’re about to add to your collard greens!

• 1 lb fatback from Wilson Farm Meats (the star of the show!)
• 2 large bunches of fresh collard greens
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 6 cups of chicken broth
• 1/4 cup apple cider vinegar (for that signature Southern tang)
• 1 tablespoon sugar (helps balance the bitterness of the greens)
• 1 teaspoon red pepper flakes (optional for a little heat!)
• Salt and pepper, to taste

Step 1: Prepping Your Greens

• Wash, Wash, Wash! Collard greens are big, hearty leaves that love dirt, so make sure to wash them thoroughly. Fill your sink or a large bowl with cold water and let them soak. Rinse each leaf under running water, ensuring there’s no grit left behind.
• Chop Like a Pro: Once clean, remove the tough stems (unless you love the extra bite!) and chop the greens into bite-sized pieces. The smaller the pieces, the faster they’ll cook and absorb all that delicious flavor.
• Blanch to Tender Perfection: Blanching helps maintain the vibrant green color of your greens and softens them slightly. Bring a large pot of water to a boil, toss in your chopped collards, and let them cook for 2-3 minutes. Then, drain and set them aside for later magic.

Step 2: Prepping the Fatback—The Ultimate Flavor Bomb

• Cutting the Fat: Take your high-quality Wilson Farm Meats fatback and cut it into small cubes. The goal is to maximize surface area so that each piece gets perfectly crispy when cooked.
• Rendering That Golden Goodness: In a large pot, over medium heat, cook the fatback cubes until they are crispy and golden brown. This process renders out the fat, leaving you with a delicious liquid that we’ll use as a base for the rest of the dish. Once the fatback is crispy, remove the pieces and set them aside—don’t you dare throw out that rendered fat!

Time to Cook: Turning Fatback and Greens into Southern Comfort

Step 3: Sautéing Like a Pro

• Onions and Garlic: The Aromatic Duo: In the pot with the rendered fat, add the chopped onion and minced garlic. Sauté until the onions turn translucent and release that mouthwatering aroma. This is the base of all the flavor, so don’t rush this step—let the onions and garlic get soft and fragrant.

Step 4: Bringing It All Together

• Broth Time! Pour in the chicken broth, bringing the heat back up to a simmer. Stir in your greens and let them cozy up with the broth.
• Season, Simmer, and Wait: Add the apple cider vinegar, sugar, salt, and pepper to taste. If you’re feeling adventurous, toss in those red pepper flakes for a spicy kick! Reduce the heat to low, cover the pot, and let the greens simmer away for 45 minutes to an hour. The longer they cook, the more tender and flavorful they’ll become.

Final Flourish: Bringing It Home with Crispy Fatback

After your collard greens have simmered to perfection, it’s time to reintroduce those crispy fatback pieces. Stir them into the greens, letting the fatback add an extra layer of crunch and savory goodness. Taste your dish and adjust the seasonings to your liking.

These Southern Style Collard Greens with Fatback are the ultimate comfort food, but if you’re wondering how to pair them, here are some classic options:

• Classic Cornbread: Soft, buttery cornbread is the perfect side to sop up all those flavorful juices.
• Roasted Pork or Chicken: Pair your greens with a hearty roasted meat for a meal that screams Southern hospitality.
• Add Some Heat: Feeling bold? Serve with a drizzle of hot sauce or a sprinkle of extra red pepper flakes.

Fatback adds a depth of flavor and richness that makes any dish stand out. It brings moisture to slow-cooked dishes, tenderness to greens, and a crispy bite when rendered. At Wilson Farm Meats, our fatback is a key ingredient in countless Southern recipes, from skillet cornbread to savory beans and collard greens. Cooking with fatback gives you a taste of tradition, connecting you to generations of homestyle cooking.

At Wilson Farm Meats, we pride ourselves on offering locally raised, high-quality pork products. When you buy from us, you’re not only getting the best pork cuts like fatback, bacon, and sausages, but you’re also supporting local farms. Whether you’re preparing a Southern classic like collard greens or experimenting with new recipes, our pork selection has everything you need.

Shop with Us Today and Experience the Taste of Tradition

Ready to cook up a storm with Wilson Farm Meats’ premium fatback? Visit us in Elkhorn, WI, and explore our full range of pork products. From fatback to pork chops, we’ve got everything you need to create unforgettable meals. Let us help you bring a little taste of the South into your home.

Stop by Wilson Farm Meats today and pick up some fatback for your next Southern-inspired meal. Whether you’re cooking collard greens or another family favorite, our farm-fresh pork will take your recipes to the next level. Come taste the difference that quality and tradition make!