As with butter, spreadable bacon fat melts into a clear, liquid grease when heated, making it perfect for a crunchy slice of toast. In fact, it might even work better than butter.

Curing already introduces sodium to bacon fat, so it likely won’t need extra salt to make your toast’s flavors pop. However, some effort is still required to make it truly shine.

To avoid the risk of burning and imparting bitter flavors to your render when cooking bacon, steer clear of high heat. Going slow and steady with low heat also helps the fat melt.

Filter out the bacon bits with a fine-mesh sieve for a buttery smooth finish. You can even spread the fat on both sides of a bread slice and toast it on a skillet for a nice crust.