Hi there; I appreciate this might be a rather simple question, but I am relatively new to the game.
When I go to any of my local butchers for pork 'back fat', they either look at me blankly, or inform me they don't sell it. However, the most helpful of these butchers said he could sell me 'flare' fat. I assume pork fat is essentially the same whichever cut of meat it comes from, even if its texture/toughness varies. Therefore presumably this 'flare' fat would be fine to use in place of 'back' fat?
All advice gratefully received.