Animal fats

Animal fats have been used in the kitchen for centuries and often give dishes a full, rich flavour. Think of butter for sauces and baking, goose fat for potatoes, or lard in traditional stews and baked dishes.

On this page, you will discover different animal fats and how they are used in the kitchen. Some are suitable for frying or roasting, while others are especially known for their flavour in classic regional dishes.

Boter

Rich, creamy fat product made from churned cream

Butter

Butter is a classic dairy product with a rich, creamy flavour and an important place in the kitchen. This pure product is made by churning cream and is used in both savoury and sweet preparations, from sauces and pastries to vegetables and potatoes.

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Clarified butterfat with a rich, nutty flavour

Ghee

Ghee is a clarified form of butter with a rich, slightly nutty flavour. This pure fat product is widely used for frying and roasting and plays an important role in Indian and Middle Eastern cuisine.

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Reuzel

Traditional pork fat with a rich, savoury flavour

Lard

Lard is a traditional animal fat made from pork fat and has been used in the kitchen for generations. This pure fat product is known for its rich flavour and is used for frying, roasting and a variety of rustic dishes.

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Eendenvet

Rich animal fat with a full flavour from duck

Duck fat

Duck fat is a traditional animal fat with a rich, full flavour. It is especially used to give potatoes, vegetables and classic dishes extra depth and character, and it plays a well-known role in French cuisine.
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Ganzenvet

Rich animal fat with a full flavour from goose

Goose fat

Goose fat is a traditional animal fat with a rich, full flavour. It is mainly used to give potatoes, vegetables and classic dishes extra depth and character and has a well-established place in various traditional cuisines.

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Ossewit

Traditional beef fat with a robust flavour and high heat resistance

Beef dripping

Beef dripping is a traditional animal fat made from beef fat and known for its firm character and good cooking properties. It is mainly used for frying, roasting and deep-frying and plays a role in a variety of classic and rustic dishes.

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