Located in Eva, Alabama, the FatBack Abattoir is a state-of-the-art facility designed by the expert Temple Grandin, ensuring minimum stress to the animals up until the moment of slaughter.
From our state-of-the-art cornerless Livestock System holding pens, which ensure the animals wont harm or injure themselves while in holding, to our fully-equipped hog scalder, which affords us the opportunity to process hogs with the skin on, when a hog comes to FatBack it is treated with great respect and care. After the animals are killed and cleaned, they undergo a five point inspection, meaning the best and healthiest product is what we deliver every single time. At FatBack, we operate with a hands-on perspective instead of a mechanized one, which gives more care and attention to each individual animal, and ensures that farmers and chefs alike will receive product exactly the way they want it.
In addition to processing and butchering services here at the abattoir we also offer copaking services. Currently we copack for the renowned Cochon Butcher and Big Bad Breakfast, among others. Read more about copaking here.