Back fat has gone through a change in the last years. Our drive to have leaner and cleaner food has made the breeders produce a lean pig. All well and done, but somethings have suffered. The Tocino that was the ultimate indulgence, has now slimmed down. Only the charcutiers that have no issues with protein glues, produce a tall thick salted backfat. At La Boqueria we are nothing if not traditionalists. This is a natural back-fat without any protein glues. Salt Cured, Smoked Pig's Back-fat.