Named the "Tiny Tallow" Combo Pack for good reason, we combine our smaller 8 oz Tallow products to create a combo pack that is big on flavor and big on savings. Yep, you'll get 10% off by purchasing them together. Read all about 'em...
Organic Grass-Fed Buffalo Tallow: Fatworks Buffalo Tallow is sourced from Organic Grass-Fed Buffalo and rendered the Fatworks way! Buffalo Tallow has been a part of the diet of Native American tribes for generations and now we are bringing this revered fat to you! If you are trying to get the benefits of traditional beef tallow but just can't "get into" the taste, our Buffalo Tallow may be just what you need. Fatworks Organic Buffalo Tallow is a more "neutral" tasting fat. Also, for you DIY lotion makers, if you mix some Buffalo Tallow with some essential oils you've got yourself a powerful emollient. (That's fancy talk for "moisturizer".) This rich deep yellow fat is incredible for sautéing, frying and baking pies that are flaking awesome! Buffalo Tallow is also great for stir-fries, stews and sautéed dishes.
Please note: Buffalo tallow is unlimited in awesomeness but limited in supply.
100% Grass-Fed, Pasture Raised Lamb Tallow: If you don't know about Lamb Tallow keep reading as this is one baa-d tallow. There is very little "gaminess" to Lamb Tallow. It has a mild (and did we mention, delicious) lamb flavor making it ideal for sautéing your favorite leafy greens, roasting vegetables and pan frying any and all meat. Lamb Tallow adds a piquant depth to soups and stews and of course, let us never forget the amazing and spudtacular things tallow can do to a potato! In fact, any root veggie will roast or fry beautifully with Lamb Tallow. It would be easy to go the "meat and potatoes" route, however, if you are up for a little culinary adventure we suggest baking with Lamb Tallow, only because it makes for some of the most delicious, savory pies! And we didn't even mention the whole new world of Middle Eastern cuisine that is just a jar away with Lamb Tallow. (This beloved tallow is even used as a secret ingredient in traditional baklava recipes.) Ok, we could go on and on but we done introduced it enough. Have at it!