Bacon Drippings, or Bacon Fat, is the fat that comes out of bacon while cooking and collects in the pan. It is a thick fat that is semi-solid at room temperature, and liquid when heated. It has the flavour of the bacon that it came out of.
For the most part, you cannot buy it: it is a by-product of cooking at home.
The flavour from a little bit of Bacon Drippings goes a long way, much further than an equivalent amount of butter does. Think of Bacon Drippings as a "flavouring agent". When you're frying something you want its taste in, use mostly canola or light olive oil, and just a tablespoon or so of Bacon Drippings for the taste, so that the bacon taste doesn't overwhelm things. It is very good for frying onions, cabbage, or potatoes in, and to add to any kind of bean dish. You can make gorgeous Brussel Sprouts by steaming or boiling them till they are just about ready, then finishing them off with a quick sauté in Bacon Drippings.
Bacon Fat is lower in saturated fat (by about 42%) than butter, and higher in the good monosaturated and polyunsaturated fats. Like all fats (including oils), it needs to be used in moderation.
Type of Fat
|Butterfat from butter||66 %||30 %||4 %|
|Drippings from pork||38 %||46 %||7 %|
Source: Sue Snider, Ph.D., Food and Nutrition Specialist, Food and Nutrition Facts, FNF-18 .University of Delaware Cooperative Extension, March 1997.
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Choose a jar with a mouth wide enough that you can easily get a spoon into, to take out a bit at a time. The jar should have a tight-fitting lid. Pour the liquified Bacon Drippings into the jar through a strainer (or skip the strainer, if you don't care about the crispy bits getting in). Keep the glass jar refrigerated. Or, you can freeze it if you like in a plastic container, if you don't use it all that often.