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Bacon grease is primarily saturated and monounsaturated fat with approximately 115 calories per tablespoon; it contains small amounts of vitamin D and choline from the pork source.
About
Bacon grease, also called bacon fat or lard rendered from pork belly strips, is the rendered lipid byproduct of cooking bacon. It consists primarily of pork fat that melts during the high-heat cooking process, taking on the smoky, salty, and savory flavor compounds from the cured meat. The fat solidifies at room temperature into a pale to amber-colored substance with a distinctive porky aroma and can be stored for extended periods when kept properly sealed in a cool environment.
Bacon grease represents an economical use of the entire animal and has been a staple cooking medium in European and American cuisine for generations. Its flavor profile bridges rendered animal fats and cured pork, making it distinct from pure lard.
Culinary Uses
Bacon grease functions as a cooking fat with pronounced savory character, ideal for sautéing vegetables, roasting root crops, and cooking eggs and potatoes. It is frequently employed in Southern American and traditional European cuisines to build flavor foundations in dishes such as collard greens, green beans, corn bread, and bean soups. The fat imparts bacon's characteristic smokiness and umami depth to whatever it cooks, making it particularly valuable in applications where bacon flavor is desired without adding bacon pieces themselves. Home cooks often reserve bacon fat in dedicated containers after cooking breakfast bacon, using small amounts to elevate straightforward vegetables and starches.