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The baking process does not require any fat to be used to cook in an oven. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as margarine, butter, lard, or vegetable shortening will cause an item to spread out during the baking process.
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Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind). In cuisine [ edit ]
[citation needed] In New England and other regions, baked beans were traditionally cooked with salt pork in a beanpot in a brick oven for six to eight hours. [14] In the absence of a brick oven, the beans were cooked in a beanpot nestled in a bed of embers placed near the outer edges of a hearth, about a foot away from the fire.
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Bread was usually baked in a wall-oven, which was specially heated for the day, or in a bread-oven housed in a separate small building of its own, near to the house. In areas where peat provided fuel a large cast-iron pot with a lid, similar to a Dutch oven and known as the ffwrn fach, would be used to bake bread.