How to Make Beef or Pork Dripping From Fat
What is Dripping?
Have you ever tried bread and dripping? My husband loves it! If you are a health conscious person, look away now. The dripping is made from pork or beef fat and is a traditional favorite in some households in the UK. It became popular during the war but has now fallen out of favor due to health concerns. That may stop a few people but those that grew up with it, still love it and continue to eat it.
Below I will show you how I make it and how my husband eats it.
This can still be bought in supermarkets and traditional butcher shops in the UK but if you can't find it, don't worry, it's easy to prepare and may become one of your favorite toppings for bread or toast.
- Pork or Beef Fat
Where to Get Beef or Pork Fat
You will need to source fat from beef or pork. If you can't find these for sale, ask at your butcher's shop. If it is a traditional type of butchers where the carcass of the animal is cut up, they will have it.
Unless they cut the meat at your grocery store, they may not have fat available to purchase, although they may suggest where you can buy it.
Nowadays, it seems pork chops or steaks are trimmed, as many people feel it is healthier and they don't want to pay for fat. If you do have surplus fat around a pork chop or beef roast, cut this away and save it for this recipe. These cut offs can be kept in the freezer until you have accumulated enough to make it worthwhile cooking.
Also, ask farmers you may know, where you can purchase either beef or pork fat.
Instructions for Making Beef or Pork Drippings
- Remove any gristle or sinew from the fat.
- Place the pieces of fat in a frying pan and begin frying slowly. The fat will begin to melt away into the pan. This is called rendering. Don't forget to use a splatter guard when frying to avoid the fat being spat over you and your stovetop.
- Pour this hot fat into the container you will be using to store it in. This can be a bowl or a jar but not a plastic container or it will melt as you pour the hot fat into it. A glass jar such as Pyrex is best. Continue slowly frying and pouring off the fat. If you have a gas stove, don't let the fat drip onto the flame, you'll get a flare up!
- When the fat has cooked out as much as possible you will be left with some pieces of crisp fat. Chop these into small pieces and also put into the mixture. This will be adding flavor and crunchiness to your dripping.
- Leave your dripping to cool and then cover with plastic wrap and place in refrigerator.
I love my splatter guards. I have two of different sizes for my different size frying pans. If I am not covering my frying pan with a lid, I have a splatter guard in place. I was tired of getting burned with hot oil and having to wipe down grease off my stove after frying something. What can I say, I like an easy life.
How to Eat Beef or Pork Dripping
After cooling, you will notice that the mixture has separated into a top fat layer and a jelly-like layer at the bottom. If you have put the mixture into a bowl, you won't see this until you cut into it. The flavorful jelly layer is the residue of the beef/pork juices.
My husband prefers his on toast. Either wholemeal or white bread will work well with this. Once the toast is ready, cut down through the mixture ensuring you get a combination of the two layers. Spread thinly on toast. Salt and pepper to the taste. Enjoy.
Bread and Dripping as a Gift
Because it isn't always easy to find in supermarkets, it would make a thoughtful gift for someone you know that loves bread and dripping. This could be placed in the jar and the lid decorated with fabric or simply tied with a bow.
During the war in England, this became a staple in many households and still has a loyal following of fans.
We have a friend who always brings a couple of jars of dripping from Switzerland to Brazil as a gift for my husband.
Questions & Answers
- Helpful 1
Is the fat around kidneys suitable for beef or pork dripping?
It's a great question and one I can't answer as I have never tried it. When I have purchased kidneys, there wasn't a lot of fat in them. Whether this had been removed at the butchers, I don't know.
There is nothing stopping you from trying. Kidneys have such a strong flavor that the surrounding fat may also taste stronger. That is great if you enjoy kidneys, but if you don't, it may be off-putting. If you do use it, come back and let us know how it turned out.
© 2012 Mary Wickison