Dianoga back

Dianoga back was a cut of meat from the dianoga species. In 34 ABY, the Artiodac chef Strono Tuggs wrote in his cookbook The Official Black Spire Outpost Cookbook that he preferred to eat pikobi eggs lightly basted and seasoned alongside a freshly grilled dianoga back. However, due to the blood parasites found in the fatty tissue of dianogas, he believed that cooking them was beyond the abilities of the average home cook and so provided a recipe for Deviled Pikobi Eggs in the book instead.

Dianoga back was first mentioned in the 2019 cookbook Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was written by Marc Sumerak and Chelsea Monroe-Cassel.