Bacon Fat

Bacon fat is the rendered fat collected from cooked bacon, pale gold when warm and opaque when cooled. It carries a smoky, savory aroma and a rich mouthfeel, and excels at frying, roasting, and baking. Cooks use it to fry eggs, sear potatoes, saute greens, enrich beans, and flavor cornbread; it is commonly saved from home cooking or sold jarred.\n\nCommon across pork-eating regions, bacon drippings became a kitchen staple in the American South and feature in British, German, and Polish cooking. It is produced by slowly rendering cured pork belly or streaky bacon and straining to remove browned bits.