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For high temp cooking I typically stick with tried and true butter.
I also save the bacon grease when I make bacon and use that when a good opportunity arises. Like chopped cabbage fried in bacon grease, hot damn that's good stuff
lol, I'm doing Brussels sprouts in butter and bacon grease later!
Bacon has a lot of nitrates, and that's mostly in the fat. If you do that try to get the naturally cured stuff. You can also make clarified butter ("ghee") that's shelf stable by cooking butter in a crock pot and taking out all the cracklings. Those also make a good seasoning, if you go with unsalted butter.
You can get tallow or lard from nearly any butcher practically for free. They usually throw it out. If you can get it from a grass fed cow it's a health food, with as much Omega-3s and vitamins as any fish oil you'll find. Tallow does have a bit of a waxy feel though that you'll have to get used to, or just stick to pork fat.
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