Poorer folk in the American South used to make a breakfast dish they called “white meat and gravy.”
While some innocents infer that the “white meat” was chicken or turkey (not realizing how expensive chicken was back then) and some wise-acres guess alligator, it was actually salt pork fat.
The salt pork would be boiled to leach out a lot of the extreme saltiness, then fried up in a frying pan until it was crisp.
You then removed the crispy fat from the pan, and added flour to the grease in the pan, cooking a bit to make what was essentially a roux. To the roux, you then stirred in milk, to make a cream gravy.
You then put hot biscuits on a plate, poured the cream gravy on them, and served it with the crispy fat.
It could also be made from fatback, which didn’t need the boiling first.