Is the White Part of Bacon Fat? Answering All Your Questions

Bacon is a breakfast staple loved by many. When you cook up those sizzling strips of pork belly in the morning, you can’t help but notice the white substance that oozes out. But what exactly is that white part? Is it fat or something else?

As bacon lovers, we’ve all wondered about the identity of the mysterious white stuff in our bacon grease. Don’t worry, you’re not alone! In this article, we’ll uncover everything you need to know about the white part of bacon fat.

What Is the White Part of Cooked Bacon?

The white part that comes out of bacon when cooked is solid fat, specifically pork fat. Bacon is very high in fat. In fact, around 50-65% of its calories come from fat. Most of this fat is stored between the muscle fibers in pork belly.

When bacon cooks, the fat melts from the heat and liquefies. Some of this fat drips off into the pan But some fat re-solidifies into white bits when it cools down So that white stuff you see is just pork fat that hardened again after melting off the bacon.

The white fat is completely normal and safe to eat There are no toxins, bacteria, or parasites in properly cooked bacon fat It’s simply tasty pork fat full of flavor.

What Is Pork Fat Made Of?

The fat found in pork products like bacon contains a blend of different types of fats

• Saturated fats – Around 40% of the fats in pork are saturated. Saturated fats remain solid at room temperature.

• Monounsaturated fats – Pork contains around 45-50% monounsaturated fats like oleic acid. These are considered “heart healthy” fats.

• Polyunsaturated fats – The remaining 10-15% are polyunsaturated fats. These tend to be liquid at room temperature.

In addition to fat, pork fat contains cholesterol. However, dietary cholesterol has a minimal impact on blood cholesterol for most people.

The health effects of these fats really depend on the specific type, your genetics, lifestyle habits, and overall dietary context. Used in moderation as part of a balanced diet, pork fat can be enjoyed safely.

Why Does Pork Fat Turn White When Cooked?

When meat cooks, the heat causes proteins and water within the cells to leak out. In bacon, the extra water and proteins mix with the melting fat to form a white, thick liquid. This white substance solidifies again as it cools.

Commercial bacon often contains more of this white substance because it is injected with water during processing. This extra moisture means more protein and water flows out while cooking. Thicker dry-cured bacon has less liquid so it produces less white fat.

Cooking the bacon slowly also reduces the white fat. If bacon cooks quickly at high heat, more liquid will gush out before the proteins set, leading to more white bits.

Is it Safe to Eat the White Fat?

The white fat that comes from proper cooked bacon is totally safe and edible. As long as your bacon smells and looks normal, the white fat is simply an aesthetic issue, not a safety one.

Of course, if you see anything moving or crawling out of raw bacon, do not eat it! This could indicate an infection or worm infestation.

Here are some signs your bacon has gone bad and is unsafe:

• Strong ammonia, rotten, or sour odor
• Slimy residue on the raw meat
• Mushy or very soft raw bacon (should be firm and springy)
• Any moving, worm-like blobs

As long as your raw bacon looks and smells normal, that white pork fat is A-OK for eating.

Does the White Stuff Impact Bacon’s Taste?

While it may not look super appetizing, that white pork fat is crucial for bacon’s signature taste and texture. Here’s why it matters:

Flavor – The fat provides smoky, meaty, rich flavor as it cooks. Fat is where most of the taste resides.

Moisture – The fat bastes the bacon as it cooks, keeping it tender and juicy instead of dry and tough.

So even though the white bits don’t look pretty, they do play an integral role in creating delicious bacon. Removing all the fat would make for some very bland and leathery bacon!

How to Remove Some White Fat When Cooking Bacon

While the white fat is safe and provides flavor, you may want to remove some for aesthetic reasons. Here are some tips for cutting down on white bits when cooking bacon:

• Blot raw bacon with paper towels before cooking to remove excess moisture.

• Fry thicker sliced, dry-cured bacon – they release less water.

• Cook bacon slowly over medium-low heat rather than high heat.

• Pour off some fat as bacon cooks. The white bits will sink and stick to the pan.

• Fry bacon in the oven on a rack over a foil-lined sheet pan to allow fat to drip off.

• Chill cooked bacon after frying – the fat will solidify for easier removal.

• Use tongs to scrape off any opaque hardened bits after cooking.

You can remove some fat, but leave a little for flavor and moisture. Finding the ideal balance takes some trial and error.

How to Use or Store Bacon Fat

Don’t throw away those flavorful drippings after cooking up bacon! That liquid gold can add tons of taste to other dishes. Here are some suggestions:

• Cooking oil: Use small amounts of bacon fat for frying eggs, potatoes, or making grilled cheese.

• Add flavor: Add a spoonful of bacon fat to bean dishes, soups, stews, etc.

• Make gravy: Cook flour in the fat and drippings to make an umami-packed bacon gravy.

• Roast vegetables: Toss veggies in a little bacon grease before roasting.

• Store for later: Pour into an airtight container and refrigerate for 1-2 months or freeze for up to a year.

When cooking with bacon fat, be mindful of the amount since it is high in saturated fat and calories. A little goes a long way.

Takeaways on the White Part of Bacon

So let’s recap some of the key points about the white fat that oozes from bacon:

• It’s completely normal and safe to eat in properly cooked bacon.

• It’s mostly pork fat (lard) that liquefied from the heat and re-hardened.

• The fat provides bacon with its signature flavor and moisture.

• Water and proteins leaking out the bacon also contribute to the opaque white color.

• You can blot away some white fat after cooking, but leave a little for taste and texture.

• Save your bacon drippings for cooking since they add tons of flavor!

While that white pork fat may not look super appealing, it’s very natural for bacon and nothing to be concerned about. Cooked properly, it’s absolutely safe to eat as part of a healthy, balanced diet.

So next time you cook up some crispy bacon for breakfast, don’t fret about the white bits. Just enjoy each savory, smoky, fatty bite! The fat provides much of that bacon-y flavor we know and love.