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Dripping, also known usually as pork dripping or beef dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow and schmaltz.

History

It is used for cooking, especially in British cuisine, significantly so in the Midlands and Northern England, though towards the end of the 20th century dripping fell out of favour due to it being regarded as less healthy than vegetable oils such as olive or sunflower.

Traditionally fish and chips were fried in beef dripping, and while this practice does continue in some places, including The Fryer's Delight most shops now use vegetable oils.

Preparing dripping can be as simple as collecting and cooling the oil and meat juices from pans and trays after roasting meat, but commercial production achieves a higher yield by combining these with water and a sizeable amount of salt (about 2g per litre), creating a kind of stock. When the stock pot is chilled a solid lump of dripping (the cake) precipitates out of solution and settles. The stock pot should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the colour and texture of ghee.

Pork or beef dripping can be served cold, spread on bread and sprinkled with salt and pepper (bread and dripping). If the flavourful brown sediment and stock from the roast has settled to the bottom of the dripping and coloured it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat sarnie”.

Pastry

Dripping can be used to make pastry, for pasties and other foods.

See also

• Dripping cake
• Leeds dripping riot

References

1. "Fryer's Delight". Fryer's Delight.
2. Cornish Pasties Recipe | Leite's Culinaria

• Animal fat products
• British cuisine
• Cooking fats