Heart Healthy..probably not...but tasty

Europe has always been big on Drippings, in this country we have moved more towards butter and margarine. I have stepped back in time and am using drippings. Usually it is Beef drippings collected from a roast, refrigerated than spread on bread and eaten cold. I don't have a reason to cook a roast so I lean more towards pork drippings, to be exact Bacon Fat.Fry up a pound of bacon, pour the fat into a Pyrex container and refrigerate. It is great on toast, just pull that hot bread out of the toaster, spread on some cold fat and watch it melt. Bacon flavored toast. What could be better? Well let me tell you, Last night i made homemade pizza, pepperoni, I put bacon drippings on the dough before baking...Mmmm pepperoni bacon pizza and lots of grease puddles for your fingers to do a happy dance in.