All animal fat contains some amount of meat tissue and the only way to separate the two is through a process called, rendering. As the meat is cooked the fat will begin to melt and separate from the meat tissue. The pure fat is then strained and the what is left is crisp bits known as “cracklings“. When roasting poultry, such as a turkey, you would strain the pan drippings to capture the rendered fat.
In the case of bacon, when cooked it will render most, if not all, of its fat. The rendered bacon fat is a favorite cooking medium in kitchens. It can be used to make popcorn, sauté vegetables, scramble an egg, or even as a base to make a salad dressing. Rendered bacon fat, free of any solids or “cracklings“, will keep virtually forever in the fridge.