Bacon fat

Bacon fat is the fat obtained from rendering bacon or pork belly. It is a traditional ingredient in many cuisines due to its intense flavor and its ability to add juiciness and a crispy texture to a wide variety of dishes. Its color typically ranges from pale yellow to dark golden, depending on its degree of cooking and origin.

The origin of bacon fat is closely linked to the production and consumption of pork, a staple food in European, American, and Latin American cuisines. Traditionally, bacon fat was used as an economical and tasty source of fat for cooking before the popularization of vegetable oils.

Among its properties, bacon fat is rich in saturated and monounsaturated fats, which gives it a high smoke point, making it ideal for frying and sautéing foods. Furthermore, it imparts a characteristic smoky and salty flavor that enhances the taste of stews, sofritos, tortillas, and typical dishes such as refried beans or pan-fried potatoes.

In the context of Hispanic American gastronomy, bacon fat may have different names depending on the region. Some common synonyms are lard, bacon lard, or simply manteca, although it is important to distinguish it from pure lard, which can refer to other types of animal or vegetable fats.