Pork, bacon, rendered fat, cooked
Whole food · Pork Products
Photo: Wikipedia
Rendered bacon fat is the pure, liquid gold left behind after frying bacon, a culinary staple prized for its intense, smoky, and savory flavor. It is nearly 100% fat, with a rich, viscous texture that coats the palate and a deep, umami-rich aroma. Nutritionally, it is a dense energy source, providing almost 900 calories per 100g with negligible protein or carbohydrates.
Calorie split: 0% protein · 0% carbs · 100% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled ability to add a deep, smoky, and savory depth to everything from fried eggs to roasted vegetables. It is a cornerstone of Southern American and British comfort food, evoking a sense of tradition and indulgent flavor.
⚠️ Watch-outs & how to enjoy it better
It is extremely high in saturated fat and sodium, which can be a concern for heart health and blood pressure if consumed excessively. To counteract this, use it sparingly as a flavoring agent rather than a primary cooking fat, and pair it with high-fiber vegetables or lean proteins to balance the meal.
Key benefits
- Extremely high in energy-dense calories for cooking.
- Imparts a distinctive smoky, savory flavor to dishes.
- Has a high smoke point, suitable for frying and sautéing.
- A traditional, zero-waste way to utilize bacon byproducts.
- Contains fat-soluble vitamins like Vitamin D from the pork.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In the American South, rendered bacon fat was historically stored in a 'bacon grease can' or 'drip jar' on the stove, and a family's supply was often considered a valuable kitchen asset.
Full nutrition (USDA data · scales with serving)
| Water | 0.25 g |
| Energy | 898 kcal |
| Energy | 3756 kj |
| Protein | 0.07 g |
| Total lipid (fat) | 99.5 g |
| Ash | 0.16 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 1.0 mg |
| Iron, Fe | 0.13 mg |
| Magnesium, Mg | 0.00 mg |
| Phosphorus, P | 9.0 mg |
| Potassium, K | 15.0 mg |
| Sodium, Na | 27.0 mg |
| Zinc, Zn | 0.06 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 5.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.72 mg |
| Pantothenic acid | 0.01 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 6.5 mg |
| Betaine | 0.20 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 37.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 32.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 1.3 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 19.8 g |
| SFA 17:0 | 0.27 g |
| SFA 18:0 | 10.4 g |
| SFA 20:0 | 0.19 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 41.4 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 2.9 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 37.8 g |
| MUFA 20:1 | 0.76 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 10.5 g |
| PUFA 18:2 | 9.4 g |
| PUFA 18:2 n-6 c,c | 9.4 g |
| PUFA 18:3 | 0.48 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.48 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.44 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.19 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 97.0 mg |
Amino acid profile (per 100g)
Estimated from Pork, cured, salt pork, raw — USDA does not publish this profile for Pork.
| Tryptophan | 0.02 g |
| Threonine | 0.17 g |
| Isoleucine | 0.13 g |
| Leucine | 0.35 g |
| Lysine | 0.42 g |
| Methionine | 0.07 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.19 g |
| Tyrosine | 0.08 g |
| Valine | 0.24 g |
| Arginine | 0.52 g |
| Histidine | 0.06 g |
| Alanine | 0.28 g |
| Aspartic acid | 0.42 g |
| Glutamic acid | 0.69 g |
| Glycine | 0.36 g |
| Proline | 0.27 g |
| Serine | 0.19 g |
FAQ
Is bacon fat the same as lard?
No. Lard is rendered pork fat from the pig's back or belly, while bacon fat is specifically the rendered fat from bacon, which has a distinct smoky, salty flavor from the curing and smoking process.
How should I store rendered bacon fat?
Store it in an airtight container (like a glass jar) in the refrigerator, where it will solidify and keep for several months. You can also freeze it for longer storage.
Can I use bacon fat for baking?
Yes, it can be used in place of butter or oil in some baked goods like cornbread, biscuits, or pie crusts to add a savory, smoky flavor.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 8.98 kcal/g · 0% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.80 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.