Bacon Fat

If bacon makes everything better, imagine the possibilities of infused lard

Bacon is not your enemy. 

Please don’t pig out on it, but don’t banish it from your rigorously observed healthy diet either. Bacon grease has less cholesterol than butter. And oleic acid—the same fatty acid in heart-healthy olive oil—makes up a significant part of it.

Since THC requires a fat to adhere to, why not turn to the pig? But first turn to your butcher or local farmer to ensure that the meat comes from animals raised on open pasture without chemicals. These pigs produce more nutrients and a richer, cleaner fat.

That same fat can be incorporated into sautes, braises and baked goods—and serve as a delivery system for flavor and your preferred medication.

Render Unto Fat

You can render bacon on the stove top, in a low temperature oven or Crock-Pot. You just need a heavy vessel large enough to hold the bacon in a single layer, strips or pieces. Best results come from cutting the bacon into half-inch pieces, which increases surface area and allows for much of the fat to be rendered at the same time. Be patient and allow the fat to melt slowly and completely, usually for 10 to 15 minutes. When the fat is rendered, remove the bacon and strain the grease through at least three layers of cheesecloth or a fine sieve. Pour the strained grease into a glass jar or (if you’re old school) a metal coffee can with a lid.

Infused bacon fat is white, creamy and imparts a mild smoky flavor to your recipes. It is shelf stable like olive oil and clarified butter and as long as it is thoroughly strained, it can be stored in the fridge for months. 

Recipes to link:

Infused Bacon Fat

Cornbread and Summer Vegetable Salad

Flatbread with Homemade Ricotta and Charred Heirloom Tomatoes 

Peach, Cherry and Bacon-Glazed Pecan Galette

By Laurie Wolf

Photography by Eva Kolenko