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Very useful info. I'm new at cooking and trying to go "old school" regarding the use of fats in cooking. My mom also had the can of fat on the stove and I remember her saving the bacon drippings but never anything else. My first girlfriend would save the juice from the meat she cooked (usually...

I have only ever seen rendered fat from meat as a single type, for example, it's all pork or all beef. Never mixed. I was wondering if anyone could answer why and if it's possible (or desirable) to render down and mix different fats together. Thanks for any info!