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I've got 250ml of bacon fat from the roasting tray, was gonna chuck it out but it's in the fridge... Will be spooning a tiny bit out into my skillet for refried Porchetta breakfast tomorrow...
I separated the meat juices and cooked them right down into a beautiful light gravy, little puddle on the plate, slab of porchetta, drizzle of jous over the top... So good...