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Old 08-12-2012, 04:33 AM   #11
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luca,

in general terms, bacon grease is simply the liquid redered fat from cooking pork.
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Old 08-12-2012, 04:36 AM   #12
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in the u.s., it is most often derived from pan frying strips of pork belly that americans call bacon, and those dreaded englishmen call streaky rashers.

why always the freakin' drama?

bacon. period.

no verbs needed, nor poetic descriptions of landscapes
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Old 08-12-2012, 05:14 AM   #13
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Quote:
Originally Posted by buckytom View Post
luca,

in general terms, bacon grease is simply the liquid redered fat from cooking pork.
Quote:
Originally Posted by buckytom View Post
in the u.s., it is most often derived from pan frying strips of pork belly that americans call bacon, and those dreaded englishmen call .
Thanks Buckytom

Quote:
Originally Posted by buckytom View Post
why always the freakin' drama?

bacon. period.

no verbs needed, nor poetic descriptions of landscapes


Since you talk about a freakin' drama, I'll answer with some Italian melodrama.
Directly from the endless range of Italian dialects (and from wikipedia.it), some of the names by which we call the SAME THING, which are a sort Carnival sweets, across Italy:

bugie
cenci
chiacchiere
cioffe
crogetti
crostoli
crˇstoli
crˇstoli
cunchiell'
fiocchetti
frappe
galÓni
gale
gali
garrulitas
gr˛stoi
grostoli
gr˛stoli
grustal
lasagne
lattughe
latughe
manzole
maraviglias
pampuglie
qunchiell
ris˛le
rosoni
sfrappe sprelle
sfrappole
sosole
stracci
uanti...


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Old 08-12-2012, 05:44 AM   #14
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i'm with the dreaded english...
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Old 08-12-2012, 11:06 AM   #15
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Quote:
Originally Posted by Luca Lazzari

Friends, I'm a little confused: what exactly is this bacon grease/bacon fat/pork fat? Is it an industrial product that you buy in stores, made with fat coming from porks? Or do you get it from your pork meat?
And just because I'm curious and greedy, what kinds of ready-to-buy pork fats do you have in North Amerikay?

Thanks!
Luca, I'm curious. There's no equivalent of bacon in Italy? Our bacon is smoked here, my understanding is you have pancetta, which is unsmoked, correct?
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Old 08-12-2012, 11:21 AM   #16
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i'm no expert like luca, but you can get smoked pancetta, or even guanciale. it's just not as common as un-smoked.
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Old 08-12-2012, 11:28 AM   #17
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Luca, I'm curious. There's no equivalent of bacon in Italy? Our bacon is smoked here, my understanding is you have pancetta, which is unsmoked, correct?
Ciao Dawgluver, yes, we could say that pancetta is the Italian way to bacon. Even if I prefer to think that bacon is the anglo-saxon way to pancetta... And no, we have also smoked pancetta.
Our pancetta is a cut coming from the belly of the pig, and part of the rib. There are many different kinds. Basically you have two big groups of pancetta: one that you buy in chunks - or already diced -, one that you buy in rolls - or already sliced - (recently I saw a third kind, cut in flat large stripes, aping "american bacon").
It is basically a salted, spiced and aged cold cut, and it can be smoked or not smoked.
The "chunk" variety is generally diced and used to cook, for example to prepare pasta sauces or other meat or vegs recipes, it is not served raw, it is not cut to be eaten as other salumi as a starter nor in sandwiches.
The "rolled" variety is served and eaten as other salumi, sliced or in panini and sandwiches, but can also be used to wrap foods during cooking, to add flavor.

From a glutton point of view, pancetta is a key ingredient to produce supertasty pasta sauces, like amatriciana, carbonara, gricia, even if you should use guanciale, to be really posh
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Old 08-12-2012, 11:31 AM   #18
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i'm no expert like luca, but you can get smoked pancetta, or even guanciale. it's just not as common as un-smoked.
Thanks Buckytom.
However, I'm not an expert, I just have a big mouth and a giant ego.
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Old 08-12-2012, 11:34 AM   #19
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Grazie Luca. Great info! So if you rendered the pancetta, you could get something similar to bacon grease.
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Old 08-12-2012, 11:42 AM   #20
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Grazie Luca. Great info! So if you rendered the pancetta, you could get something similar to bacon grease.
I suppose so, but as far as I know this "rendering" technique is not used in our country. First, we tend to use olive oil as a fat to cook, or butter. Second, if we want some good old pork fat, we buy "strutto" or "lardo", which are made using that technique, more or less, but are nice, ready and pure. Well, as long as a jar or pork fat could be considered pure...
I could talk for hours about strutto and lardo. I will not.
Just one thing: the "pesto alla modenese" is a key ingredient for tigelle, a typical Emilia recipe, in which you cook small dough disks, very compact, then you eat them with any sort of salumi and cheese and, as I said, "pesto". Which is high quality pork fat, cured with salt and herbs (usually sage, rosemary and oregano). You melt the lard on the hot tigella, add a ton of grated parmigiano reggiano cheese, then add what salumi or other cheese you like best. Then you drink a glass of Lambrusco, and the fight is on.
After some years of training, now I can go head to head with the locals in these "tigellate", till the end.
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