bacon fat
The rendered fat of smoked bacon, smoky and salty.
Bacon fat is rarely sold ready-made, but it is easy to make by slowly frying smoked bacon and pouring off the fat. Kept in a sealed jar in the fridge, it lasts several weeks.
Substitute:
Lard gives the same richness but none of the smokiness; lard with cracklings, or lard with a little smoked bacon fried in it, comes closer.