Bread and Dripping, How to Make it and Eat it.
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. This 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.
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 is so easy to prepare that it may become one of your favorite toppings for bread or toast.
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 butchers shop. If it is a traditional type, they will have it. Unless they cut the meat at your grocery store, they may not have it available to purchase.
If you have surplus around a pork chop or beef roast, cut this away and save it for this recipe.
Frying it down
Place the pieces of fat in a frying pan and begin frying slowly. The fat will begin to melt away. Pour this off into the container you will be using. This can be a bowl or a jar but not a thin plastic container or it will melt as you pour it in.
When the fat has cooked out as much as possible you will be left with some pieces of crisp fat. Chop these into pieces and also put into the mixture. This will be adding flavor to your dripping.
Use a splatter guard when frying to avoid the fat being spat over you and your stove.
Leave this 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 bread and dripping
After cooling, you will notice that the mixture has separated into a top fat layer, and a jelly-like layer. 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.
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.
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