Posted on 10/22/2019 5:17:15 AM PDT by NOBO2012
I’ve been buying bacon and pork shoulder from a heritage breeder lately. It has more fat than the typical grocery store pork. The bacon is on a different level, especially the drippings.
This further justifies the additional expense :)
My dogs aren’t big fans of their dry food until I drip the bacon grease on top. After that they devour the kibble.
My MIL told me about a hermit who lived near their town who would eat only salt pork. When he was found deceased an autopsy was performed. The local doctor was amazed at the man’s arteries; they were clear and supple. There was no hardening or blockage.
I still like eggs cooked in the fat from cooked bacen.
I just wish it didn’t take so long to cook bacen and eggs.
I remember camping with dad. He would dump a couple of pounds of bacon in the skillet and stir occasionally. Remove the bacon and basically poach the eggs in bacon grease. The absolute bestest eggs ever.
No matter what kind of oil or butter you use, nothing beats bacon grease, for the best taste.
My Sicilian Grandmother used hot bacon grease for a salad dressing {with a tad of vinegar} for dandelions and a Sicilian bitter green that she called "ladeck" and I've never been able to find out the real name of this bitter green leafed plant.
She brought the seeds from the old country, and we ate it for my entire youth, but when she died, my mother never liked it, and so it went away.
The healthiest food of all in my opinion is Liverwurst ,, you get all the pork fat goodness and the organ meat vitamins and minerals...
Check the packages of lard for hydrogenated fat. If it is listed don’t buy. I found some on Amazon that was just pork fat, non-hydrogenated.
Dang you ;-P
Sicilians eat cabbage and noodles? I thought that was Eastern European.
I’m not a big liver anything any more because of all the chemicals used in animal feed, and so forth. The liver stores and cleans the blood of bad chemicals. Back in the day when liver was normal and not a chemical waste storage unit I liked the old (what’s her name)? Adele something or other, lady who urged starting the day with a liver and eggs plus animal kidney breakfast. That with an egg or two, plus some hashbrowns to soak up the egg yolk started most of my days back in the fifties and sixties.
Pork fat also makes GREAT SOAP! No wonder we, as kids, were so clean!
I post 18 pounds on keto. I eat a ton of bacon.
My mom and aunt always had a coffee cup of bacon drippings sitting on the counter to use when baking or making fried foods in the skillet. Sadly they both died of heart disease, mom at 93, her sister at 96. Neither ever used anything, but real butter and whole milk and cream. I’ve been moving back to that in recent years using grass fed, pastured raised beef, pork, chicken and their eggs.
Don’t know if I’m any healthier, but the food taste great.
How did calf liver not make the list?
I ENVY YOU. = I really miss THE COUNTRY MERCHANT’s fresh/smoked pork items, since he passed away & his widow was unable to continue in business.
(I was one of Elmer’s customers for 2 plus decades & his ham/bacon/sausage, made from his home-raised pigs, was WONDERFUL.)
Yours, TMN78247
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