Its made from our kidney fat or suet only - not from the cod fat (subcutaneous fat). Basically the fat from under the skin has different properties and is made up of a different mix of fatty acids to the internal fat around the kidneys. This means the melting point and smoking point is different so for cullinary use I want the most versatile product so I’m going with the internal fat only. This should mean for everything you might use vegetable oil for you can substitute this. Its not overly beefy in smell or taste. Then there’s the name, is it tallow or dripping? In the UK dripping is used for rendered beef fat but traditionally this has been both types of fat, and its normally bleached. I’ve been told to differentiate the types of beef fat and the trend now is to use ‘tallow’ for the highest quality rendered internal suet fat. But if you want to call it dripping that's fine!
Bring the jar back and get 50p (return to Waterhay or Park Farm pop up/ collection)
200ml jar
All our beef is from our own farm, butchered and packed in our own facilities and 100% Pasture For Life certified
