טאלו

Calf tallow rendered slowly and dry to keep its nutrients, then carefully filtered. A clean, stable fat for high-heat frying, roasting and baking. My picks: potatoes, pan-roasted vegetables, omelettes and fried eggs.

Lamb tallow — pasture-raised lamb fat from the Upper Galilee, slow-rendered and filtered into a clean, gentle cooking fat. Stable at high heat; perfect for rice, potatoes, roasted vegetables and meat stews.