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Elderberry and Evergreen Whipped Tallow (glass jars- now with new labels and title “elderflower & pine whipped tallow”)

Elderberry and Evergreen Whipped Tallow (glass jars- now with new labels and title “elderflower & pine whipped tallow”)

Regular price $20.00 USD
Regular price Sale price $20.00 USD
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Moisturizing. Long-lasting. Farm-crafted and extra special.

 

What it is

A richly moisturizing, non-greasy balm handcrafted on our farm from our own, self-rendered beef tallow and botanicals we lovingly infuse in-house. This simple, water-free formula melts into skin to soften dry spots, seal in hydration, and nurture the skin barrier—without fillers or preservatives.

 

 

Why you’ll love it

  • Moisture that lasts: Occlusive, nutrient-dense tallow locks in hydration.
  • Gentle + simple: No water, no preservatives—ideal for sensitive, reactive skin types.
  • Farm-to-apothecary: Tallow sourced from our own cows, hand-cut and self-rendered to remove impurities.
  • Subtle, natural scent: Light evergreen notes; no heavy fragrances.

 

  

Ingredients

Evergreen-infused beef tallow (from our cattle, self-rendered), eelderflower and St. John’s wort infused jojoba oil, vitamin E oil, local beeswax.

No water or preservatives added.

 

 

How to use

Warm a pea-sized amount between clean, dry fingers and massage into damp skin (face, hands, elbows, feet, or any dry patches). A little goes a long way. Reapply as needed.

 

 

Texture & scent notes

  • Balm is firm in the jar and melts on contact.
  • With the nature of tallow, consistency may change over time (firmer in cool temps, softer in warm).
  • Tallow can carry a light, slightly beefy natural aroma—this is normal and fades after application.

 

 

 

Shelf life & storage

  • Use within: ~6 months of opening.

 

Disclaimer: Please note that this product is currently in the process of a label and title update. You may receive packaging that looks different than pictured, but rest assured the formula remains the same farm-crafted recipe you know and love.

 

 

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