Yesterday and today, I made both a beef stock and a pork stock, and also cooked some bacon, and I’ve come to have these moderate quantities of separated or rendered fats. I wonder if/how people use them. I know people use bacon fat, but I can’t recall any recipes calling for pork fat or beef fat. Except that some lards are essentially rendered pork fat. But I’ve spent my life throwing most of this stuff away.
Anyone have ideas about applications?