Bacon Grease


Bacon Fat or Grease is what remains in the pan after frying some bacon. This fat is often rendered and stored in the refrigerator, and later used to flavor other foods, and in barding and larding roasts.

To discard bacon fat, do not pour it down the drain. This could cause plumbing issues. Just pour it into a can and freeze it, then throw it out.


Other names: Bacon Fat, Grease
Translations: Bacon Taukvielu, Bacon tepalas, Tłuszcz Bacon, बेकन तेल, Unte Bacon, Бэкон смазка, Μπέικον Grease, لحم الخنزير المقدد الشحوم, 베이컨 그리스, Bacon tuk, Bacon grasa, 培根润滑脂, Bacon grasa, Bacon tuk, Bacon Grasso, בייקון גריז, Сланине Бриљантин, ベーコングリース, Graisse de bacon, Bacon greix, Бекон змащення, Бейкън Мазнините

Physical Description

Bacon grease appears to be a oily substance or a saturated fat.

Colors: Light Yellow

Tasting Notes

Flavors: Meaty, Salty
Mouthfeel: Juicy, Gooey
Food complements: Beans, Rice, Eggs
Wine complements: Pinot gris
Beverage complements: Lemonade
Substitutes: Golden

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, opctober, november, december
Choosing: Freshness smell
Buying: Local supermarket.
Procuring: Local supermarket or local farmer. Pork is raised at all times of the year.

Preparation and Use

Cook your beacon until the grease is removed.

Cleaning: No need.

Conserving and Storing

Store your bacon grease in a freezer.



History: Pork has been consumed for thousand of years. Animal grease in general has many purposes such as frying and seasoning.



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