Pantry & Snacks: Bones, Organs & Fat

From Pasture to the Cooking Pot

Make More of the Animals We Raise

Our Beef fats come from 100% grass-fed and grass-finished cattle. Our Pork fats come from heritage pigs raised outdoors with organic supplemental feed made without corn or soy.

Turning these fats into useful kitchen staples is part of valuing the whole animal. Tallow and Lard have served generations of cooks, bringing flavor and versatility to everything from skillet meals to baking.

Simply & Slowly Rendered

Rendering gently melts the fat before the remaining solids are strained away. Our Tallow and Lard are kettle-rendered in small batches over low heat. Our Pork Lard is unhydrogenated and unbleached— a traditional ingredient prepared with care.

Bring Something Delicious to the Table

Prefer to Render Your Own?

Beef Suet is the firm fat around the kidneys, traditionally used for Tallow. Beef Trim Fat can be rendered or used in sausage making and generally has a stronger Beef aroma.

These are raw fats rather than ready-rendered products. Review their individual pages for preparation details before starting your project.

Sean’s “Magic Rub”

Our custom 15-spice BBQ blend balances salt, smoke, heat and sweetness. Try it on a favorite roast, grilled meat or another barbecue recipe. Check the product page for ingredients and current availability.

Keep Your Cooking Ingredients Fresh

Follow each product’s storage instructions. Keep raw fats frozen until needed and thaw in the refrigerator. Use clean, dry utensils for rendered fats and close containers after use.

Store dry seasonings tightly sealed, away from heat and moisture. Individual product pages provide ingredients, package sizes and preparation guidance.

Golden Potatoes. Flaky Pastry. A Perfectly Seasoned Supper.

Good ingredients earn their place in the kitchen. Keep a traditional cooking fat on hand, explore a new recipe, and enjoy the delicious possibilities of thoughtfully raised food and flavorful seasonings.