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[puke]

Rendered pork fat is amazing, as is true with most pork products.  I save it any time I make bacon, and use it most times I might otherwise need butter or oil.

Beef tallow is a little bit like eating a candle.  Try some pemmican sometime.

[Kamamura]

Any food high in calories tastes delicious.

That's what kept us alive back in times of scarcity... and that's what kills us today in the time of abundance.

[Thisfox]

We make lamb tallow candles. They smell slightly of lamb chops, but nothing too bad.

Animal fat instead of vegetable fat as shortening in shortbread biscuits, shortcrust pastry, and so on, is very traditional. It's delicious, healthy, and stores well. It's actually a very good preservative.

[Sutremaine]

I like pork scratchings. Delicious little salt bombs.

Usually the lard/tallow/other rendered fat I make is from whole roast chicken. Not only does it make a useful cooking ingredient, it pots the more perishable pan scrapings. If I'm cooking with belly pork or something like it, the tissue and the fat get separated before going into the final dish. I like the flavour that fat gives to a portion of meat, but I can't stand it when it's in one soft string that catches on the back of your tongue and wraps around your teeth.