A Big Fat Story
WE'VE BEEN DEFENDING FAT SINCE 2011.
Before tallow was trending, before everyone started talking about traditional cooking fats, and long before beef fat found its way back into the mainstream, Fatworks was already here.
Since 2011, we’ve been proudly adjusting America’s Fattitude.
Our BIG FAT mission has always been simple: bring traditional cooking fats back to the kitchen and make them the way they were meant to be made.
Tallow. Lard. Duck fat. Chicken fat. Real fats from real food.
No apologies necessary.
FAT GOT A BAD RAP.
For decades, fat was marginalized — not to mention margarinized.
It was maligned. Slandered. Picked on. Blamed for just about everything.
Traditional animal fats that had been used in kitchens for generations were pushed aside and replaced by highly processed alternatives.
We thought that deserved a second look.
So Fatworks became the Defenders of Fat.
Not because fat needed another fad.
Because it deserved a comeback.
OUR MISSION IS TO BRING BACK TRADITIONAL FAT.
We believe cooking fat should be treated like any other great ingredient.
It should have flavor.
It should have provenance.It should be made with care.
And you should know where it came from.
That’s why we obsess over sourcing and craft fats designed for people who care as much about the ingredients they cook with as the ingredients they cook.
Better ingredients in. Better fat out.
NOT JUST ANY FAT.
We work to source fats from thoughtfully raised animals and offer options including pasture-raised, grass-fed, non-GMO* and Certified Organic products.
Depending on the product, our sourcing standards include animals raised without added hormones or antibiotics and farms selected according to the standards that matter most to us.
Because when fat is one of the foundations of your cooking, quality matters.A lot.
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