Let's face it, they use lard for shortening in everything, and the only difference is the bacon fat is smoke-flavored. In Britain, they make sandwiches out of lard-smeared bread --quite popular, and I believe they call them "lardies."
I am told on good authority that you can't make a decent pie crust without lard as a shortening, and the real secret is to use bacon fat. Shhh, don't tell anyone.
When I was a kid one of my favoritest breakfasts was bacon and two eggs up and I'd mix up the yolks in the bacon grease in my plate and sop it up with heavily buttered toast. My mom used to pour extra bacon grease into my plate for me.
Nowadays, at 72, that thought almost turns my stomach.
Terry, 230RN