The process of transforming raw pork fat into a stable, usable product is a culinary technique that yields a valuable cooking medium. This transformation involves gently heating the fat, allowing it to melt and separate impurities, resulting in a pure, rendered substance.
This practice offers several advantages, including a rich flavor profile in cooking, a high smoke point suitable for various cooking methods, and a traditional method of utilizing all parts of the animal, minimizing waste. Historically, the process was crucial for food preservation, providing a stable fat source for cooking and baking throughout the year.
