I've been a chef for 48 years and I remember when we used to get the tallow from a company to make our statues for banquets Etc. It was truly an art like ice carving except we didn't need the chainsaw. I really enjoyed it and now it's become a thing right? No wonder our hands were so soft back then they're not anymore. This is one of the tallow I have ever used. I make a gluten-free cornbread probably three times a week using this in my grandmother's cast iron skillet. It is the best
Great quality! Everything tastes better using this! I especially love it for greasing my sourdough bread pan!