King Tallow is a working kitchen lab for clean, versatile tallow.
We render, cook, and tune processes so your batches turn out clean—no mystery steps, just clear temperatures, timings, and storage that hold up in real kitchens.
Why we care
Tallow that’s reliable for food, skin, and home.
Clean renders and repeatable methods matter. We document every step so you know when to stir, how to filter, and how long each batch keeps.
Rooted in craft
Small-batch renders with clean aroma, tight filtering, and predictable results.
Low-waste mindset
Every trim has a job—food, skin, light, or storage—so nothing goes to waste.
Clear instructions
Temperatures, tools, and timings spelled out so you can repeat them with confidence.
How we work
Repeatable process with honest notes when things fail.
No fluff—just temperatures, tools, yields, and fixes. If a batch misbehaves, we publish the fix so you can skip the frustration.
Step 1
Source
Grass-fed suet, inspected and chilled
Step 2
Render
Low and slow under 250°F, skim and stir
Step 3
Clarify
Double strain, rest, and label yields
Step 4
Store
Glass jars, dark pantry or freezer
Stay close to the flame
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