Lard is a beautifully soft product. Slippery in texture and yielding an almost nutty aroma, lard is amazing to cook with, lending itself to being a great all-rounder for all your cooking. Traditionally used as commonly as butter for a spread on bread; the industrial revolution made vegetable oils more affordable yet mass produced which left lard to the wayside. But we're here to offer it as it once was, a wonderful companion to your dishes, whether that be on the stove-top sauteing veggies, deep-frying foods, or searing meat due to its high smoke point of 190 degrees. Or, oven-based cooking as lard can be used in baking for shortening!
Most importantly:
A great source of omega-6 fatty acids in the form of LA (Linoleic Acid) which is 1 of 2 essential fatty acids for humans, so get into it!
Shelf life:
'Best before' of 2 years from production.
Store in a cool, dry place and out of direct sunlight until opening, and then it's best kept in the fridge after opening.
Keep free from foreign foods and water to maintain stability for years to come.
GROSS WEIGHT: Approx. 460g
NET (WET) WEIGHT: Approx. 430g
Why Cook With Tallow?
High-Heat Stable
A smoke point of ~250°C means tallow won't break down or oxidise at the temperatures you actually cook at, unlike most seed oils.
Rich, Natural Flavour
Adds a clean, savoury depth to roasts, fries and sautés that vegetable oils simply can't replicate.
Nutrient Dense
Rich in fat-soluble vitamins A, D, E & K, and one of nature's richest sources of CLA (conjugated linoleic acid).
Grass-fed tallow has been used in kitchens for centuries, long before it was replaced by industrially processed seed oils. With a naturally high smoke point and a fat profile rich in stable, heat-tolerant saturated and monounsaturated fats, it's one of the safest and most flavourful cooking fats available.
What our cooking fats are (and aren't)
Why tallow is not just "animal fat"
Tallow is rendered from suet, the dense, vascular fat surrounding the kidneys and loins. Because it comes from a highly metabolically active region of the animal, it's far more nutrient-dense than generic body fat. It's one of nature's richest sources of CLA (conjugated linoleic acid) and fat-soluble vitamins A, D, E and K.
At room temperature, tallow is firm, white and shelf-stable, making it ideal for high-heat cooking, pastry-making and long-term storage. With a smoke point of around 250°C, it handles everything from deep frying to roasting without breaking down or creating harmful oxidation by-products.
