Chef De Cuisine
Adlerhof, Munich
Enjoy Crispy Chips Cooked in 100% Grass Fed Beef Tallow
Golden, crispy and carrying a rich, deep flavour - there is a reason the best chips in the world have always been cooked in beef tallow.
The secret is in the double fry. The first fry at a lower temperature gently cooks the potato through and builds a fluffy, tender interior. A high-heat second fry finishes the job with an unbelievable crisp, golden exterior that no other cooking fat can deliver.
The tallow does what it has always done best - holding steady at high temperatures and adding a rich umami flavour you simply cannot get from anything else.
Try These
Irish Tallow Recipes
Simple dishes, cooked the traditional way.
Just good ingredients and a little Irish Tallow.
Beef Tallow: A Fat That Built the Irish Kitchen
Long before it carried a label, beef tallow was already a cornerstone of Irish cooking - a practical, everyday fat used for frying, roasting, pan-cooking and baking alongside butter and lard.
It was the quiet workhorse of the Irish kitchen. In Cavan, boxty loaves were sliced and fried in tallow for breakfast. In Mayo, potato cakes were browned on the pan with hot tallow when flour was scarce. In Donegal, griddle breads were cooked with whatever fat was to hand, and tallow was always within reach.
Practical, economical and remarkably versatile - Irish Tallow is a continuation of that very tradition. The same honest, grass-fed beef fat that sustained generations, now rendered with care and ready for your kitchen.
