Are you looking for a place to buy animal fats in Vancouver? Windsor has what you need!
- duck fat
- beef tallow
- beef suet
- leaf lard
- pork lard (pork fat)
- caul fat
Duck Fat: We cook a large amount of duck confit for sale at Windsor. We sell the rendered duck fat in containers for you to purchase. Nothing crisps potatoes quite like duck fat does. The high smoke point of duck fat makes it a chef favorite; it can be cooked at high temperatures without smoking or altering its flavor. And unlike butter or olive oil, duck fat can be recycled.
Beef Tallow: Tallow is a rendered form of beef or mutton fat. It is solid at room temperature. Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation. One of the main uses of tallow is for manufacturing shortening. It is one of the main ingredients in pemmican. Tallow is sometimes used in deep frying in place of other oils.
Beef Suet: Suet is the raw, hard fat of beef or mutton found around the loins and kidneys. When rendered it produces tallow. Unlike tallow, suet that is not pre-packed requires refrigeration in order to be stored for extended periods. Suet is most widely used in sweet puddings, such as jam roly-poly and spotted dick. We often package it in ground up pellets for ease of use.
Pork Lard: Lard is pig fat in both its rendered and unrendered forms. Lard is commonly used in many cuisines around the world as a cooking fat or shortening, or as a spread similar to butter. It is used in dishes such as sausages, pâtés and fillings, and it is particularly favored for the preparation of pastry because of the “flakiness” it brings to the product.
Leaf Lard: Leaf lard is the highest quality lard and is obtained from the “flare” visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts.
Caul Fat: a lacy fat membrane used for wrapping meats. It is fat, or lard, that surrounds the stomach and other digestive organs of animals such as cows, sheep, and pigs. It’s sometimes called fat netting, and in France, it is often referred to as crépine.
