Originally Posted by Steve A
And as for the bacon drippings in bulk. We do sell something like that in the south. It's called lard and is available in anything from 1 lb blocks to 5 gallon buckets.
Actually - lard and bacon drippin's are two different things, and taste totally different.
Lard is rendered from pure uncured pork fat and is used for its high melting point for biscuits, pie crusts, etc. - and it's "subtle" flavor in frying. Drippin's on the other hand are rendered from both fat and meat ... which has been cured, generally by smoking here in the South - and used as a "flavoring" for things like greens and other vegetables where the smokey flavor is desired. If you're looking for a flavor somewhere between the two ... then you use a hunk of salt-pork, ham, or smoked hocks - although I have had a few dishes that used pickeled hocks, feet or snouts for flavoring - generally dishes of German origin that used the pickle to offset the bitterness of cabbage.