Cooking With....Culinary Fats
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Beef Tallow
Beef Tallow is richly flavored, joyously fatty, and abundantly versatile. True to tradition, it makes preserving foods and starting recipes a high-heat proposition.
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Simple chili starter - sear your meat for chili, beef stew, or slow cooker braise.
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Did someone say gravy? Oh, YES.
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Crisp croutons to accompany soups such as minestrone or bean soups.
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Start a stuffing, wild mushroom saute, or even pastry with supercharged flavor.
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Hearty meals await: pot pie, cassoulet, hominy stew.
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Confit game, rabbit, or even veggies.
Bacon Fat
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Bacon Fat brings porky, heady smoke to the party. Rendered from real bacon, its all-menu appeal goes from crispy breakfast hash to velvety dressings.
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Jumpstart gumbos and chunky soups
Add smoke to creamy heirloom beans
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Roll into biscuit dough, cornbread, tamales
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Add flavor to comfort foods like fried chicken, hearty greens, and fried green tomatoes
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Duck Fat
Duck Fat renders food crisp, glossed, and golden. If you are treated to extraordinary crispy shallots, french fries, or chevre-stuffed rice croquettes, chances are duck fat was involved.  This natural fat is the anti-Crisco of frying, baking, and searing.  Get it into the hottest pan you’ve got. When it’s jumping, lay a layer of anything that requires high, high heat.  
Love your potatoes any style: wedges for steak-frites, tiny cubes for hash, grated for latke
Get a smokin’ sear on wild mushrooms and meat
Add golden color to grilled cheese, roasted veggies, and pilafs
Deep fry wontons, fritters, pierogies, ravioli; tortilla chips