Cooking with grass-fed tallow and pasture-raised lard and duck fat not only provide gourmet chefs with a flavor-enhancing ingredient, but consumers with a healthy staple in their diets.
For the last 40 years, nutritionists have railed against fat. But recently there has been a massive shift in the scientific and nutrition communities regarding saturated fat, supporting what our great grandmothers knew all along: natural fat is an important component of a healthy diet. Fatworks has built a relationship with farmers who shared their ideals, and experimented for months with traditional kettle-rendering to learn, hone and perfect their technique.
Their Free-Range Chicken Schmaltz has the richness of duck fat but with a milder and more aromatic flavor. Schmaltz adds complexity to a variety of dishes that cannot be reproduced any other way. Schmaltz is the easiest way to add depth and complexity to leafy vegetables, stir fries, pan fried steaks, fish, poultry, soups, stews, baked goods, and for a special treat spread it right on a piece of bread like a high quality butter or fine olive oil. Schmaltz has been used in Ashkenazi Jewish cooking for generations. Kettle Rendered.
Fatworks: Fighting through America\’s fat phobia
The guys at FatWorks believe fat has been slandered, beat up, picked on and falsely accused, and they\’re leading the defense with a deliciously simple mission: bring traditional cooking oils back into the kitchen!
FatWorks fats can have seasonal color variations. Since the seasonal changes effect pasture raised animals our fats color can change from batch to batch. This is nothing to be alarmed about and in fact we embrace these seasonal differences. We do no bleaching or hydrogenation.
Also, we wanted to remind you that our fats are very robust and can be reused several times if properly filtered. We recommend unbleached coffee filters!
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