Tallowa was born from a simple realisation:

The body understands real food.

For generations, grass-fed beef tallow nourished families — in the kitchen and on the skin. It fuelled strength, protected against the elements, and did the job without needing a marketing department.

Then we replaced it with processed oils, synthetic fillers and formulas no one can pronounce.

Tallowa exists to bring back the good fat.

We craft grass-fed tallow into food and skincare products so clean, you recognise every ingredient. In fact — most of them you could eat.

Minimal ingredients. Maximum function.

No seed oils. No nonsense.

Just ancestral wisdom — refined for modern life.

Put good fat in your body.

Put good fat on your face.

Tallowa didn’t start in a boardroom.

It started in kitchens. Loud ones.

Nick grew up where food wasn’t optional — it was sacred. Sunday lunches. Slow sauces. Nothing wasted. If an ingredient had flavour, it had value. “Waste not, want not” wasn’t advice — it was policy.

As a chef, he became obsessed with simplicity. No emulsifiers. No thickeners. No shortcuts. Just depth, richness and respect for ingredients. Over time, he noticed something strange — the fats that built real flavour had quietly disappeared from modern shelves.

That frustration became Tallowa Foods.

Tippa’s roots run through soil and seasons. Born in Romania to a herbalist father and a gardener mother, she grew up surrounded by plants, remedies and animals. Nature wasn’t a trend — it was just life.

Years later, working in catering (where she met Nick), food became shared language. But skincare was personal. She didn’t want 20-ingredient creams she couldn’t pronounce. She wanted something that made sense.

Tallow.

Slow. Functional. Honest.

While Nick brought ancestral fats back to the kitchen, Tippa brought them back to the skin.

One chef.

One herbalist’s daughter.

One shared belief:

If you wouldn’t put it in your body, why put it on your face?

This is Tallowa.

A little rebellious.

A little old-school.