Dianoga back refers to a specific meat cut sourced from the dianoga species. In the year 34 ABY, the Artiodac chef Strono Tuggs, within his culinary guide The Official Black Spire Outpost Cookbook, detailed his inclination towards consuming lightly basted and seasoned pikobi eggs accompanied by a recently prepared dianoga back. Nevertheless, owing to the presence of blood-borne parasites detected within the dianoga's adipose tissue, he expressed the opinion that its preparation surpassed the skill set of a typical amateur cook, thus leading him to include a recipe for Deviled Pikobi Eggs within the cookbook as a substitute.
The culinary item known as dianoga back initially appeared within the pages of the 2019 cookbook titled Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, authored collaboratively by Marc Sumerak and Chelsea Monroe-Cassel.