<P> Bacon fat liquefies and becomes bacon dripping when it is heated . Once cool, it firms into lard if from uncured meat, or rendered bacon fat if from cured meat . Bacon fat is flavourful and is used for various cooking purposes . Traditionally, bacon grease is saved in British and southern US cuisine, and used as a base for cooking and as an all - purpose flavouring, for everything from gravy to cornbread to salad dressing . </P> <P> If streaky pork belly bacon sliced in cubes is being used for lard preparation, as traditionally in Germany, the parts with higher melting temperatures are roasted and stay in the lard . The result is Griebenschmalz, a famous spread . </P> <P> Bacon, or bacon fat, is often used for barding roast fowl and game birds, especially those that have little fat themselves . Barding consists of laying rashers of bacon or other fats over a roast; a variation is the traditional method of preparing filet mignon of beef, which is wrapped in rashers of bacon before cooking . The bacon itself may afterwards be discarded or served to eat, like cracklings . </P> <P> One teaspoon (4 g or 0.14 oz) of bacon grease has 38 calories (40 kJ / g). It is composed almost completely of fat, with very little additional nutritional value . Bacon fat is roughly 40% saturated . Despite the disputed health risks of excessive bacon grease consumption, it remains popular in the cuisine of the American South . </P>

Bacon is from what part of the pig