dafi
Well-known member
Beef bripping for me every time.
Lard is not rended down for anything like the time it takes for dripping. This means that all the water stored in the fat is boiled off in well made dripping (and i know as i have made a few tons in my time).
The advantage of this is firstly that dripping sets far harder and is less affected by the sunlight and stays firmer.
Secondly with the water content removed dripping lasts far longer than lard and is less likley to go rancid and harbour bacterilogical problems like samonella.
Lard is not rended down for anything like the time it takes for dripping. This means that all the water stored in the fat is boiled off in well made dripping (and i know as i have made a few tons in my time).
The advantage of this is firstly that dripping sets far harder and is less affected by the sunlight and stays firmer.
Secondly with the water content removed dripping lasts far longer than lard and is less likley to go rancid and harbour bacterilogical problems like samonella.