In the past few months we've had people coming in to the shop looking for grease containers like their mothers had, mine had an aluminum one with a strainer and GREASE was embossed on the side. It lived near the stove. We got in some white porcelain ones from HIC with a metal strainer and sold out quickly.
There were 2 articles in the latest Saveur on bacon grease and pork fat. I am going to be talking with a local food writer about the Broadbent's bacon we carry tomorrow. My MD came in to buy some of the bacon not long ago and was remarking how pure and clean that bacon fat was. And, how much he likes it.
I did a little poking around found that in many cases pork fat is quite good for you. Pork fat, lard and bacon, is unsaturated and most of the unsaturated fat, depending on the pigs diet, is monosaturated oleic acid, the same fat as in olive oil. Further reading told me that about half the pork fat is saturted but that the saturated fat helps to raise HDLs. Pork fat is good for you.
My mother used it and still does, I do get locally processed lard from farmers that is pure and has had no partially hydrogenated fat added to it. I keep it around for biscuits, adding to the pan when frying chicken. i roasted a goose at Thanksgiving mainly to get the fat (the bird was organic free range and pretty tough). A bit of the goose fat added to the oil I was frying potato pancakes in gave them fabulous flavor. I use butter. No artificial stuff crosses my threshold.
How about you all? It seems to be a new trend in home cooking and I am glad to see it. What is your position on pork fat, duck fat, & goose fat?