Fat | Keto Paleo

Dripping

N/A Allergen-Free
Dripping

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Western European, North American
  • Seasonality Year-Round
  • Source Beef, Pork, Poultry (animal fat)

The Forktionary Angle

"Reclaim a traditional kitchen treasure that imparts unparalleled depth and richness to roasted vegetables and savory pastries."

Definition

Rendered animal fat, typically from beef, pork, or poultry, collected during cooking, prized for its flavor and high smoke point.

Sensory Profile

TasteRich, Savory, Meaty, Umami
TextureSolid (room temp), Melts to Viscous Liquid
AromaRoasted Meat, Fatty
AcidityLow

Technical Metrics

Historical Usage

Essential in traditional British cooking (e.g., roast potatoes).

Smoke Point (Beef)

Approx. 375°F (190°C).

Storage (Refrigerated)

Up to 1 month.

Nutrition Facts

Per 14g (1 tbsp)
Calories900 kcal
Total Fat100 g
Saturated Fat45 g
Trans Fat2 g
Cholesterol100 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg

Chef’s Secret

Always strain dripping through a fine mesh sieve after rendering to remove any solids, extending its shelf life and purity.

Substitutions

Best Match

Lard

1:1

Pork fat, very similar culinary properties and texture, often neutral flavor.

Ghee

1:1

Clarified butter, high smoke point, nutty flavor, dairy-free for lactose.

Butter

1:1

Adds rich flavor but has a lower smoke point, use for finishing.

Vegetable Shortening

1:1

Neutral flavor and high smoke point, but lacks meaty depth of flavor.

Buying Guide

Source from reputable butchers or farmers; ensure it's pure rendered fat without additives; store refrigerated or frozen.

Flavor Pairings

Roast potatoes Yorkshire pudding fried eggs pan-seared meats savory pastries.