It's Time To Get Fat. Real Fat!
Fatworks crafts the finest premium traditional fats-tallow,lard and duck fat- in the world while crusading against fat-phobia everywhere. We are "The Fattitude Adjusters" and we hope you will join us on our delicious and nutritious mission. Our products are absolutely and unapologetically premium fat! Fatworks was founded to meet the very exacting standards of gourmet cooks, chefs, bakers and fry fanatics. We proudly supply our fat for Paleo/Primal diet followers as well as Weston A. Price, Just Eat Real Fooders, GAPS, and anyone else who embraces THE TRUTH about saturated fat. But this isn't just "Paleo Lard". If you need the best baking lard or are just passionate about healthy fats you have come to the right place as no person or company is more dedicated to crafting healthy, traditional fat than Fatworks. Welcome.
Fatworkers are the heart and soul of Fatworks. They are people (like you hopefully) who spread the truth about healthy fat through education and delicious cooking. Simply put, a Fatworker is someone who understands that fat works for flavor, food, and fuel and that real fat is vital for a healthy and balanced diet. If you want to be a Fatworker too, then, of course, you already are! But it doesn't hurt to sign up for our mailing list to find out about sales, events, research, recipes, etc.
Someone needs to defend fat and we are the ones to do it. Thankfully we are not alone. Many researchers, doctors and nutritionists are finally starting to promote fat. In fact most REAL healthy traditional fat is good for you. The antiquated myths that malign saturated fat are based on an unproven 60 year old "lipid hypothesis". This unproven hypothesis states:
A. Saturated fat raises cholesterol
B. Higher cholesterol causes heart disease
C. Saturated fat causes heart disease.
Now, to be fair to fat-phobics, in the short term there is a modest increase in cholesterol when you eat saturated fat. However, over the long term, saturated fat has not been shown to raise cholesterol levels by any large degree for most people in the population. But, and here is the important part, the truth is that simply raising ones cholesterol does not cause heart attacks. We can even take it one step further and tell you that there seems to be a protective element to cholesterol for overall mortality rates and higher cholesterol is associated with better brain health. (Maybe because the brain is 80% cholesterol!)
Of course we are but simple crafters-o-fat, so please do yourself a favor and check out the following links written by one of our heroes. He's much smarter than we are.
The Diet-Heart Myth: Why Everyone Should Know Their LDL Particle Number
The Diet-Heart Myth: Cholesterol and Saturated Fat Are Not the Enemy
Funny enough, the new research is finding that humans may not be well adapted to eating oils created by scientists in a lab such as canola, sunflower, soybean, cottonseed, etc. In fact, research shows that "vegetable" oils (really seed oil) may be quite harmful. According to Doctor Mercola, vegetable oils can "convert to seriously damaged breakdown products that have been linked to heart disease and neurological disorders." In addition, these so called "vegetable" oils oxidize easily and the newest research is showing that it is the OXIDATION of fats NOT THE SATURATION LEVEL OF FAT that is the real issue for heart health. Experts like Dr. Dwight Lundell have, for years now, shown oxidation to be the true culprit in atherosclerosis and heart disease. According to Dr. Lundell and others this theory of oxidative damage, which is known as the "degenerative hypothesis", states that those bad LDL's that we've all heard about only become a problem when they become oxidized. As a side note, even Omega-3's oxidize so you should always purchase any oils from a reputable source. Lastly, traditional fats simply taste better. A lot better.(The last part is our opinion, all the rest is scientific stuffs).
Not only are our fats good for these types of lifestyles, Fatworks was created precisely FOR these types of people. Because we are one of you! If you follow a lifestyles that embraces healthy fat then you already understand the benefits of fat. In fact, you've probably changed your life for the better long before you were introduced to Fatworks. To those who have gone Paleo, tallows, lards, poultry fats and ghees are an essential part of the diet. Many, many people have found themselves to be healthier and have more energy when they consume what used to be a no-no, traditional saturated fats. If you have an inspirational story, please send it to us - we may use it to help inspire others. However, it should be said that you don't need to follow these lifestyles in order to enjoy our products. Fatworks believes optimal health means eating high quality meats, fruits, nuts and vegetables. So all you need to be a Fatworker is to understand the value of eating the highest quality food.
Grass Fed Beef Tallow and our Pasture Raised Lard are both rendered fat, but technically a "tallow" is a rendered fat that is solid at room temperature. That's the reason you can make candles with tallow and not from lard. Our beef tallow is crafted from 100% grass-fed (and "grass finished") pasture raised cows from U.S. farms. Rich in CLA and deliciousness. It's simply the best tallow out there. We have explained this in great detail on the following Facebook posts.
Tallow is great outside and out. By that we mean that it is not only great for eating, it is about the best thing that you can put on to help moisturize and revitalize your skin. You can also make great soap with Tallow! But most use it as a cooking oil and in that regard tallow is very versatile. Basically tallow is great for baking, sautéing or deep frying. Try baking pies, making fries, frying eggs, adding to chili, stews, roasting veggies and meats, and so on and so on.
It's complicated so pay attention! This gets a bit technical. Duck fat, (a.k.a the fat from ducks) is the fat that is rendered from a duck. It has been treasured in French cooking for centuries but it is amazing no matter what the cuisine. It's full of healthy monounsaturated fat, which even the most fat-phobic main stream nutritionist will agree is great for you.
Due to popular demand we are making our own "cage free duck fat." This is a delicious Fatworks fat. We use our small batch kettle rendering and our advanced fine-filtering system to create the purest cage free duck fat on the market. This is the liquid gold people have been talking about. Yes, gourmet chefs have loved duck fat for years and have used it as their secret ingredient, but that secret is out now and duck fat is back and bigger than ever. This flavorful fat is crafted for making your own confit or to fry up some famous duck fats fries or just for roasted veggies. You can even spread it on a "quacker" with a little sea salt. We sourced specially bred ducks that are raised to forage on land rather than water and are raised in large duck enclosures with room to roam, socialize, run around, preen their feathers and just be as ducky as they wish. It should be noted that almost ALL ducks raised in the U.S. are cage free and are by law hormone and antibiotic free. And this is where this "produck" description gets a bit unusual. If this is a bit intense we apologize, but for us, THIS is what true transparency looks like. As you know Fatworks sources from only organic or pasture raised small family farms. However, we have been simply unable to keep our Pasture Raised Duck Fat in stock and this has caused frustration for our customer base. We resisted making anything that wasn't Pasture Raised Duck Fat for years, but now, after A LOT of internal debate, we have decided to offer this cage free duck fat. We have two main reasons for doing this. First, a large number of our customers have told us that they would support a Fatworks Duck Fat even if it was not Pasture Raised. They say that it's better than no Duck Fat from us at all. Secondly, a new competitor has come on the scene to force our hand a bit.
For the last five years Fatworks has been fighting to bring back traditional fat to you and to the world. We have done this through passion and bootstrapping this endeavor with our own funds. If you have been a supporter of Fatworks throughout the years you will know that though our innovative branding and focus on absolute quality, we created a market for premium fats. But unfortunately the food giants are trying to commoditize and hijacked the premium fat category. Recently one of these companies and its subsidiary started using deceptive marketing to promote their duck fat product. This company is using clever marketing to imply that their line of fats are handcrafted small batch fats from small family farms in the style of Fatworks. It is not. So in response to this affront on the traditional fat movement, and to our supporters, we wanted to give Fatworkers a better option.
In addition, because they can, this "competitor-who-shall-not-be-named" is very deliberately trying to price artisanal companies like Fatworks out of the very premium fat category that we created, using what is known as "predatory pricing model." This behavior is illegal in Europe for good reason, because it's highly unethical! Since Fatworks is a company that was borne out of the Paleo and Just Eat Real Foods movements we always believed that conventionally raised GMO fat was anathema to the ideals of these movements. Yet, to our surprise the natural markets have brought this fat into their stores unquestioningly and to our even greater surprise, many Paleo bloggers are promoting it. We can only speculate that they are not aware that what they are supporting is conventional GMO fed duck fat and not handcrafted small batch fats as claimed. As far as our Fatworks Cage Free Duck Fat goes, well, in keeping with our policy of total truth, we are sourcing from Hudson Valley Farms. The advantage of being Fatworks means we actually CRAFT our fat using our fine filtering techniques, and we are still hand filling each jar to ensure maximum quality. We are also pricing this duck fat at well below our regular margins so that you can more easily support us in our mission to stop this deceptive food giant from stealing the traditional fat movement from the small farmers.
It imparts a rich distinct delicious flavor that you need to experience to understand. There is a reason gourmet chefs have been using duck fat as their secret weapon for centuries. Even people who don't like duck meat love cooking with Duck Fat. There's just something special about it. It's difficult trying to describe a flavor so we realize this probably doesn't help much, but we tried. So should you.
Our fats all contain different fatty acids (saturated, monounsaturated and polyunsaturated). Since different fatty acids have different weight, over time gravity pulls them apart.
This will often add a yellow hue and a more liquid consistency but does not indicate that the product has gone “bad”. To "reset" your fat simply do the following: 1. Put jar(s) with lid on, on a pan or in a skillet at 250 for 30-45 minutes. This will fuse the fatty acids back together. 2. Carefully remove the jar with oven mitt and place in your fridge. It will take about 4 hours to solidify. Your fats should not separate further. Poultry Fats and Lards should remain in fridge whereas Tallows and Ghees can be stored in pantry.
Because she's beautiful and divine and she's a diva (because she makes your dishes sing) and we love her.
If your recipe asks for "lard" don't be confused and think you can't use Leaf Lard. You can and you should! Leaf Lard is simply the name of the highest quality pork lard in the world. Why is it such high quality? Well, we take organic leaves and we gently crush them into... just kidding. Leaf Lard is such high quality because it's made from only the so-called "leaf" of the pig. These are protective deposits of 100% pure precious pig fat. There is no meat muscle in the leaf and hence a milder pork flavor. Leaf Lard is the most prized cooking oil of all by bakers because it creates the lightest, moistest and flakiest crusts. Once you make a pie crust with Pasture Raised Leaf Lard you'll know exactly what we mean when we say real fat works. But Leaf Lard is not just for baking! Pastured Leaf Lard is perfect for frying and sauteing when you want oil with a neutral flavor that allows the ingredients of your dishes to shine. Our lard is 100% Pasture Raised.
Fatworks Pure Lard is made mostly from delicious back fat. Fatworks only uses Pasture Raised non-GMO, hormone and antibiotic free pigs. Please note that this is the case NO MATTER IF THE JAR SAYS PASTURE RAISED OR NOT!!! There is a misconception that only Leaf Lard is good for baking however this is simply not the case and in fact, if you are looking for a bit more pig punch, Pure Lard is your best bet. Fear not, you would still achieve that famous lard flakiness that everyone talks about. And don't forget, Pure Lard is able to withstand medium to high heat and makes for great frying/sauteing. So, it's time you gave your mouth a true piggie back ride! Get it? Back fat from a pig. "piggie back" cause it's a pig and it's the back fat and..oh never mind) Fun Fat Fact: Lard is great for home soap making!
ALL Fatworks lard and tallow is pasture raised. Even if the jar does not say "pastured raised" it IS pasture raised fat from a pasture raised farm. We ONLY source our pork and beef, lamb and buffalo from pasture raised farms and we receive affidavits from each farm stating that they are pasture raised and that they do not feed GMOs to their animals. Due to the confusing, time consuming, sometimes expensive and often unnecessary step of submitting claims to the USDA, some of our pasture raised farmers can not or do not wish to engage in the USDA claiming process. Some do take the time to do this. Therefore even though all our fat is from pasture raised farms, some of the jars will not have the pasture raised claim while others will, but, and we can't stress this enough, the quality of ALL our fat is the same, in that it is all from pasture raised farms. Just as one example (and there are several examples like this) for years we sourced from Polyface Farms and they didn't have the pasture raised claim. Why would they as everyone knows that Polyface and the Salatin's are the biggest advocates of pasture raised farming in the country! So any fat we received from we them would be jarred without the pasture raised claim. Last year they decided to deal with the USDA and get a pasture raised claim. Since then the pork fat we receive from them goes in our jars with the pasture raised claim. There is absolutely nothing different about the great quality of their fat between then and now, and no alterations to how Polyface raises or feeds their animals has changed. Again, our mission is to support FARMERS, not the USDA's capricious labeling policies. Hope that clears things up.
We are sorry you even had to ask, but the answer is no, artificial trans fats are NOT traditional fats in anyway. Partially hydrogenated trans fat are anathema to everything Fatworks stands for. In addition, none of the raw fat that we render is processed, smoked, hydrogenated or otherwise altered in anyway. Our Beef Tallow has .5 grams of NATURAL TRANS FAT. Only 100% Grass Raised Tallow will have enough CLA to register as having natural trans fat. We add the antioxidant Organic rosemary extract to our lard and poultry fats to help keep the peroxide low during the rendering process as oxidized fats are no ones friend.
You read correctly, our Tallow has 0.5 grams of natural trans fat and we are darn proud of it! ONLY cattle that is fed 100% high quality grass will register 0.5 or more grams per serving of natural trans fat. That's worth reiterating. Cattle fed grains will have LOWER natural trans fat. And yes, CLA is a naturally occurring trans fat folks! By naturally occurring we mean trans fats that are created during the digestion process of the ruminant animal (in this case cattle). Artificial trans fats are gross as we all know now, but naturally occurring trans fats have NEVER BEEN SHOWN TO BE UNHEALTHY IN ANYWAY and in fact trans fats like CLA have been shown to have promising health benefits in weight loss, heart health and cancer prevention. Again, so we are clear, all tallow will have some naturally occurring trans fats, but only high quality grass fed and finished beef tallow has enough natural trans fat to get to 0.5 grams or above per serving. It should be noted that in some strange rationale of the USDA, if a food has below .5 grams of trans fat the nutritional panel for that food can claim 0 grams per serving. Crazy, we know.If you find a tallow that does not have 0.5 or higher trans fat per serving we suggest you do like King Arthur in Monty Python and the Holy Grail and "Run Away!"
Unfortunately, we have been informed of some "Grass Fed Tallows" that are not listing any trans fat on their jars and people have asked us what is going on with that. Normally we only talk about our products but since we get this question every so often, and seeing as how we don't do much but think about fat, we have taken the liberty to speculate on why this would be. Again this is speculation but we think you'll find it interesting none-the-less. 1.) The tallow in question may not be 100% grass fed. If it is not rendered in a USDA facility there is no telling what shenanigans are going on so we suggest you watch out. 2.) Perhaps the tallow is grass fed but the cattle ate a lot of silage or haylage. This is still technically "grass fed" but is lesser quality food source than fresh grass and may not allow the cattle to create as much natural trans fat during digestion. 3.) It could be that other grass fed tallows do in fact have 0.5 grams of trans fat but are not listing it! How can that be you may ask? Two ways. This is a bit detailed so for the love of fat pay attention! First thing to understand is that there is an established database that food companies can pull from for certain products when submitting their labels for review to the USDA. This is done so that food companies do not have to send their products to a lab for testing of well-established single ingredient products. So does this database have Tallow? You betcha. But here's the kicker, the national database Nutritional Panel for Tallow does NOT have 0.5 grams per serving listed! This is because the national database is using GRAIN FINISHED TALLOW AS THE REFERENCE! As discussed earlier, grain-fed cattle have less naturally occurring trans fat and as a result, will have less than 0.5 grams of trans fat, and therefore the company is able to claim 0 grams trans fat. If a company doesn't know or care much about their products and are simply trying to capitalize on the "Fat Trend" they could just be using the national database having never done any testing at all. This would be quite disrespectful to the consumer and to the greatness that is Grass Fed Tallow if you ask us. 4.) There is a 4th and more sinister reason that we have thought of as well. A company could, in theory, do their own testing and discover that their fat does indeed have 0.5 grams of trans fat but then decide to use the Nutritional Panel from the national database anyway! Why would they do this? Simple, because the media and the USDA have done a terrible job educating the public on the differences between NATURAL trans fat and ARTIFICIAL trans fat, therefore perhaps a company would elect to use the national database Nutritional Panel that has 0 grams trans fat thinking (probably quite correctly) that the average customer would be scared away by seeing 0.5 grams of trans fat. If a company were to do this it would be pretty deceptive (and if they are willing to deceive their customers about that, what else aren't they telling you?) So, yeah we have probably gone off the deep end and far afield into tin foil hat land with this one, but in truth we wouldn't be surprised to find out this was the case for some companies. In theory we could do this too, but rather than hide the this information we take it as an opportunity to educate and inform fat lovers! We do full fatty acid profile on all our fats and we were quite relieved to find that we had over 0.5 grams of natural trans fat so that we could show this off with pride!
Hopefully, this is the first question you looked for when you came to our site. Nothing is more important to an animal's quality of life than what they eat and how they are raised. For this reason we only use Pasture-Raised animals. The cows we use only eat grass and the ducks and pigs eat what they find in pasture in addition to their non-GMO feed. Please note that we are not certified non-GMO since we use small family farms as our source and many of these farmers can not afford, or simply do not wish, to go through the certification process.
So what's in the feed you ask? It's a high quality non-GMO mix of grains and soy. We realize some people are concerned about soy in particular because soy contains isoflavonoids which are biologically active compounds such as phytoestrogens. Some researchers believe these have a deleterious effect on the human body while other researchers will cite studies which claim that soy isoflavonoids are in fact beneficial. (Funny thing this food science.) For what it's worth, the founders of Fatworks try to avoid soy in their diet. That's why it was a happy day indeed when we received the email from the lab which stated, "it doesn't look like there are any "isoflavonoids" in the duck fat." A little known fact is that the isoflavonoids, it seems, are absorbed in the muscle meat and possibly the organs, but not the fat! The same principle applies for grain proteins such as gluten. Gluten is NOT absorbed into the fat of animals. Therefore our fats are, of course, gluten free.
We would like to stress once again that all the farmers we source from state that the soy or grains they use are non-GMO. Again, these are PASTURED ducks, pigs and cows. If you know anything about standard farming practices you know this is very rare indeed. Unlike the vast majority of ducks and pigs raised in the U.S., the animals we source feed on true pasture which provides them grass, grubs, clover and anything else they would eat in nature, making for a much more rounded fatty acid profile. Conceptually we would love, love, love to rid soy and even grains from all animal food supply, but this would literally starve the animals on pasture. It is currently only possible to feed without grain supplementation on very, very small farms, most of which are not USDA certified.
We thought long and hard about what we would permit in the feed of our products and basically it came down to this: We were not going to let the "perfect be the enemy of the good". Our mission is and has always been, to provide the best fat possible with the resources available. We created Fatworks to provide people with a healthier and better tasting alternative to trans fats and highly oxidizable industrialized seed/vegetable oils such as corn oil, sunflower seed oil, canola oil, etc. and we believe that we are making a difference. More people are starting to cook with REAL oil again for the first time in two generations, you know, back before heart disease and diabetes were epidemic and before... whoops, we got a bit off track there. Sometimes we get a little carried away when we talk about traditional fat, especially when our supporters know and care enough to ask the right questions.
No. We are not "Certified" Organic, but for fat's sake, please read on! When it comes to say, an apple, we understand that having an organic certification is a great way to quickly know if a product meets a certain level of quality. However, we think the USDA falls short on their overall standards for certain organic certification. They believe for example that a bird raised in a cage can somehow be living an "organic" life. We do not agree. What we DO believe is in our farmers. We search for farmers who have standards that we believe exceed the USDA in every way. The animals we use are Pasture-Raised, Hormone-Free, Antibiotic-Free, Chemical-Free, and are raised by farmers doing it right! So even though we can't say that we sell organic lard, organic tallow or organic duck fat, if you know much about duck and pig farming you will know that Fatworks products are FAR, FAR beyond standard. For us it comes down to making the healthiest lard, healthiest tallow and healthiest duck fat. To this end we believe in our farmers, not the government.
Please note that we are not trying to disparage true organic farmers in any way. There are some small, and even some large companies who are organic and deserve your full support, however those companies are quickly becoming the minority. In fact, it is becoming clear that organic labeling no longer represents the small farms that it was designed to promote and instead has become, for the most part, a marketing tool for "Big Food" and "Big Agriculture". As this eye opening article shows, major corporations, and not small organic farmers, have come to dominate the boards that set the organic standards.
Sorry for the rant but hopefully you get the picture.
Congratulations you found our most popular question.
NOTE: Always use a clean utensil when scooping the fat from your jar. Introducing food into the jar can cause "nasties" in a pretty short order.
Pasture Raised Duck Fat: Keep in Refrigerator. Pastured Raised Duck Fat will last about 4-6 months (but it rarely stays around that long.)
Pasture Raised Leaf Lard: Keep in Refrigerator. Lard will last 12-18 months in the fridge.
Grass Fed Beef Tallow: Keep in Pantry. You can keep in the fridge but it will turn rock hard and then you will need to give it a hot water bath (or microwave it if you are into that sort of thing.) Once it's slightly melted it will be "spoonable" and ready for you to enjoy. Tallow is naturally shelf stable for years.
You can freeze your fat for an even longer shelf life, years in fact.
All of our fats can be filtered several times. If you fried your food and wish to reuse your fat you should follow these procedures:
-Make sure that the oil is hot enough so that the fat is liquid but cool enough that it will not burn you.
-Find a clean jar (glass is best) and strain the fat through a cheesecloth or, if you have a bit more time and patience, use a paper coffee filter.
Remember, there is no exact number of times we can recommend that you reuse your oil. There are simply too many variables, so use your good Fatworker judgment.
A few factors which can help determine the reusability of your oils are:
1. Heat of oil. The hotter you heat your oil the less times you will be able to reuse.
2. The amount of time you are using oil. The longer you use your oil the less uses you will get.
3. What you are cooking is very important. For example, frying plain vegetables will keep the oil much cleaner than if you fry foods that are heavily coated in batter or flour.
Check your oil before you reuse. If there is an unusual smell or color, dispose.
Yes, however if you are allergic to those let us put your mind at ease. We use a shared facility but we never share the facility with anyone else the day that we render. Here's how it works... Let's say that a soup company was making a soup on Monday, well, after they are done making their soup the kitchen is required to sanitized all the kettles and surface areas and remove all product from the kitchen area. If the next day Fatworks is doing a rendering of Leaf Lard, the kitchen is REQUIRED to sanitize the kettles and surfaces before beginning the rendering. So, in short, the whole kitchen is sanitized TWICE before we do anything in the kitchen. If you are worried about cross contamination it is highly unlikely!
Those healthy fats giving you a healthy forearm workout? Means you probably got a bit of fat in the threads of your jar. Running the lid and jar under hot water for a minute should do the trick. You can also purchase one of our Fatworks jar grips. After all there's a reason we make them.
Restaurants recycle theirs so you can too. It can be cleaned and used in the production of biodiesel fuel. Many municipalities will now accept cooking oil for this recycling purpose. You may even find a friendly restaurant that will accept your used fat and include it with their oil recycling. If circumstances make recycling difficult for you then put it in a sealed non-recyclable container and throw it in the trash. (Not recommended).
From farms that we know and trust to do it right! We then render and filter all of our products in Colorado or Oregon. As an aside, we love the idea of sourcing locally but we love making the best fat possible more. At times these two noble ideals conflict. When they do, making the best quality fat products always trumps sourcing locally.
Only if you love them. Dogs and cats adore Grass Fed Tallow, Pastured Duck Fat and Pastured Leaf Lard. It's natural that they would. It's well known that cats and dogs in the wild always go for the fatty bits first.
Here's what we recommend you do. Cut back a bit on your pet's food then add a tablespoon or two of Fatworks Grass Fed Tallow to the mix and you'll have a very happy friend. We have a customer who wrote us, "I've mixed Tallow into our cat's food and her coat went from being dull to shiny and jet black (like a shampoo commercial!) If you have a pet story of your own please let us know.
Please go to our online store at www.fatworks.com and select the product you are interested in purchasing. In the description of the product it will let you know the approximate time to ship. We usually ship within a few days of receiving your order.
Yes, as of March 2014 Fatworks Premium Grass Fed Tallow is USDA approved, which means that we now sell wholesale to grocery stores, coops and restaurants. We also sell direct from our Fatworks Store. If you wish to see us in a store near you please bug your local retailer and let us know as well so we can call them!
You go here and we will contact you right away. We are always interested in exploring relationships with Natural and Gourmet Markets, High Quality Restaurant, Co-ops and Crossfit or other gyms. Any organization or person who understands the value of traditional healthy fats is someone we want to meet!
Send us an email with the subject headings, "I'm a Fatworker too!" Or, if you would prefer to send us an email without a cheesy subject heading, that's perfectly ok too. Either way the email address is firstname.lastname@example.org
We no longer offer local pick-up. Sorry about that. You can however go to the "FAT FINDER" link on our home page and there you will find which local stores are cool enough to sell our traditional cooking oils.
On some of our products we may be slightly back-ordered. We don't want to say sold out because we are constantly rendering new batches, however if you order something on a pre-order you will have to wait 2-4 weeks. We generally run our pre-orders as a sale to help ease the pain of waiting.
If you will pay for the shipping we will try and ship it to you. We have had great success shipping to our Fatworkers in Canada, but we must be honest, it is not cheap to ship our orders outside the U.S. It's best to get some friends together and purchase in bulk. Just contact us and we can try to make some special arrangements because we're cool like that. (Anything to spread the fat!)
Currently we are selling our pure premium products at www.fatworks.com and in stores throughout the US. Our "FAT FINDER" link on our home page lists the stores and locations that sell our traditional cooking oils.
Yes. We call it our "Affila-fat" program. (Actually we don't call it that and don't expect you to either.) Affiliate programs are a wonderful way to get the word out. We believe that food and health bloggers are the single most important resource for spreading the word about traditional fat. Just contact us and we can set something up.
Teaming up with bloggers for giveaways and promotions is one of our favorite things to do. We would be very interested in doing something with you provided we love what you are doing. Let us know what you have in mind. Again, we will only do promotions with people we respect. That being said, we have found most people with a natural health or food blog are exactly the type of people we want to work with to promote natural, healthy fat.
Understanding the benefits of using traditional fat is one thing. It is quite another to know how to cook with traditional fat. That's why we are working on an ambitious project to create a library of recipes exclusively dedicated to traditional fat. We are working with bloggers, chefs and most importantly Fatworkers to create this database. If you have a recipe that you would like to share please contact us and we will send you instructions about where to send your pictures and the text. After all, to help spread the fat, people need to experience how delicious traditional fat can be!