Nöttalg

The texture is silkier than any other animal fat I've tried, and it melts beautifully for a high-heat sear without smoking up the kitchen. I've even used a spoonful in candle making, and it set clean and even.

Pan-searing a ribeye in this tallow gave it that crispy, golden crust I’ve been chasing with veggie oils for years—the smoke point held up perfectly without any odd aftertaste. It’s also become my go-to for candle making, just like the description mentioned, and the batch came out clean and solid.

The texture is what sold me—it’s firm and clean, with no funky aftertaste once it hits the pan. I seared a steak in it last night and the crust came out better than with any butter or olive oil I’ve tried. Definitely sticking with this for my everyday cooking.