"Bacon has been popular in North America for five or six hundred years, and Europeans have been eating beef for over a thousand years. With so many Michelin-starred chefs in Europe, why have I never heard of this method for rendering animal fat?"
"I've never heard of it either. We bake bacon all the time at my house, and it never occurred to me that the grease in the pan could be collected and reused. We just throw it away with the parchment paper."
"I can explain that. I studied abroad in Great Xia. Historically, cattle were important farm animals. They have less fat than pigs, relatively speaking, so they weren't slaughtered for food. Before the Industrial Revolution, cattle were valuable to us for plowing fields, too."
