Dripping

Dripping is the unprocessed fat obtained from the lipid-rich tissues or bones of sheep or cattle, and the term equally describes the rendered fat that collects beneath roasting meat. Traditionally used for cooking and as a spread, it carries the savory depth of roast meat and a high proportion of saturated fatty acids that give excellent frying stability and crisp results with potatoes and pastry. Proper rendering heats the raw fat to drive off moisture, then filters out protein solids and impurities that would hasten spoilage. Modern production demands clean raw material, controlled rendering temperatures that avoid burnt flavors, and storage protected from light and air, since oxidized dripping quickly develops tallowy, rancid notes.