Before you think I’ve gone crazy touting bacon fat as a health food, let’s actually explore the nutritional composition of bacon fat. Like butter, bacon has been vilified for its saturated fat content. And like butter, bacon fat has been used by traditional cultures without any rampant diseases like heart disease, cancer or obesity. If you read this post, you know that saturated fat is essential for the brain, hormones, and every single cell in the body. It does not cause heart disease or obesity, but rather protects against both of these. Bacon fat from pastured pigs is rich in saturated fat, as well as vitamin D. Low levels of D have been linked to cancer. Vitamin D also promotes fertility and is high in arachidonic acid, which inhibits fungal infections. Proper vitamin D levels lower inflammation, the base of all disease. Bacon fat from pastured animals is also rich in CLA (Conjugated Linoleic Acid) which is a cancer preventative. It even improves insulin sensitivity and the body’s metabolism. Which is why body builders buy it as a supplement, when really they could just eat my bacon mayo.
3 pastured egg yolks
1 cup bacon fat from pastured pigs
1. Separate yolks from white and blend them in a food processor for 30 seconds, or whisk by hand for 30 seconds.
2. Slowly (extremely slow, slower than you think necessary) pour in the warm (not hot) bacon fat until it is gone. This step is crucial to getting the mixture to emulsify, make sure you take your time.
That’s it. It’s that simple. Some people add in lemon juice, dijon mustard or apple cider vinegar, but I’ve found that I’m happy with just these two ingredients. And it’s super simple.
If you’re worried about the nitrate/nitrite myth, read this post from Chris Kresser.