THE PROCESS

Our process begins by carefully trimming away any remaining meat and blood from the suet. The suet is then ground to prepare it for rendering.

From there, we begin a slow, low-temperature rendering process, followed by thorough filtering. This step is repeated three to five times, with each batch carefully inspected, until the tallow is fully purified—clean, odor-neutral, and completely free of water or impurities.

Once purified, we let the tallow cool and gently whip it. This turns it from firm and dense into light, smooth, and easy to use—same pure tallow, just softer and creamier.