I have a recipe I stopped using years ago - I was concerned about a heart attack
you start out with a pound of bacon - render out the fat, pull out the bacon, then make a brick colored rue with the fat that you add to the crab soup at the end for a thinkener and flavor
this used four types of meat ( beef, ham, pork, bacon and venison, if I had it ) . Yes, it was a great tasting heart stopper and artery clogger
but it very rich and tasty - AHHH the good old days
Since my heart attack, I eat more bacon now then I did before.