Not long ago I had a yen to make French pate and needed some pork fatback, the unsalted layer of fat akin to unsalted bacon fat. It's cut into large sheets to line the terrine and provide fat (mositure) and therefore smoothness to the pate mixture. In contacting a meat packing plant near Denver, the representative told me that in Colorado pork and chicken nowadays contain 20% less fat than 20 years ago. This fact probably accounts for the difficulty in procuring fatback. Here in Colorado I've noticed that phenomenon with chicken; it really tastes drier than chickens I'd gotten elsewhere like in GA and CA. Anyone had a similar experience with dryness? IMHO fat flavors food, moistens it and provides a feeling a fullness among additional healthful benefits like insulation against cold and cell membrane synthesis.