Good point Danny. I wouldn't put cheese out simply because of the salt content. Birds, especially small ones, need fat to see them through the winter, nuts and seeds need energy to digest whereas suet is easily absorbed. I mix oats with any leftover fat from roasting, this week it was duck. As long as I am sure that there is no salt in the fat I will use that in preferance to cheese. OK I'm a soppy old bird fancier!
I'll try that again!
Just throwing some ideas around, is there such a thing as pork schmaltz? Obviously there is just googled it.
http://en.wikipedia.org/wiki/Schmaltz
In that case it can be used for all sorts of things. Cooking roast potatoes. or hmmm thinking about it, what about very finely sliced cabbage, fried in it. A bit like brussels with bacon. (sorry I have no idea what that would taste like as I dont like pork, I am trying to re-educate myself...but I have seen it in a lot of christmas cook books.)
very fine diced added to home made salami
there must be plenty of spanish and italian recipes also
Also added to faggots, and would be useful in meat balls so they dont go hard. So as in you want meatballs but not have any ground pork to cut the beef with. no problems added some pork fat...
Just some ideas, not sure if they would work
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