Suet

Tallow is a solid fat of animal origin obtained primarily from the adipose tissue of beef or lamb. It is traditionally used in cooking for frying, stewing, and making dough due to its high smoke point and its ability to provide texture and characteristic flavor to dishes. This ingredient is especially valued in classic recipes such as empanadas, pastries, and some traditional preparations from Latin America and Spain.

The origin of tallow comes from animal fat that, after a process of cleaning and heating, is obtained in a pure and solid form. Its culinary use is ancient and has been a fundamental part of rural gastronomy, where it was one of the few available fats for cooking.

Properties: Tallow is a concentrated source of energy thanks to its high fat content, primarily saturated and monounsaturated fats. It provides a crispy texture to foods when used for frying and enhances the flavor in baked goods. However, it should be consumed in moderation within a balanced diet due to its caloric content.

In different Hispanic American countries, tallow may also be known as grasas, unto (in some regions), or simply animal fat. It is important to highlight these synonyms to facilitate its identification in recipes and local markets.