Don’t waste pork drippings

While doing the nursery run today I found myself talking to one of the local mothers about the merits of traditionally reared, rare breed pork.

I explained it’s best to leave the fat on joints and chops while they’re cooking as it keeps the meat succulent, while enhancing the flavour.

She tried to tell me it was unhealthy, but I pointed out you don’t have to eat the fat and we normally cut almost all of it off on the dinner plate. (And that doesn’t include the crackling-like skin, which gets polished off very quickly.)