From ancient Egypt to medieval Europe, beef tallow was a trusted skincare ally. Egyptian queens indulged in tallow-infused balms, enhanced with aromatic herbs to soften their skin, whilst Roman soldiers and Greek athletes embraced its resilience, layering tallow creams to shield their bodies from harsh climates and aid in recovery.

Even in the cool forests of Northern Europe tallow was revered and blended with botanicals to create balms that both healed and enchanted, whilst among Native American tribes it was treated as a sanctity embodying the all encompassing natural sufficiency provided by the buffalo.

Part of what makes tallow so remarkable is its biological harmony with our skin. Its lipid profile closely mirrors our own sebum, allowing it to deeply moisturise, restore, and protect without clogging pores or disrupting the skin’s natural rhythm. Unlike synthetic creams filled with stabilisers and emulsifiers, tallow carries a full spectrum of bioavailable nutrients, including fat-soluble vitamins and conjugated linoleic acid (CLA), known for its anti-inflammatory and skin-repairing properties.

We infused our balm with calendula and chamomile, two botanicals long celebrated for their ability to stimulate tissue regeneration, reduce inflammation, and support healing in conditions like eczema, dermatitis, and irritated skin.

Ingredients

• 1 cup grass-fed beef tallow (ideally from suet, rendered at home or bought pure)
• 2 tbsp cold-pressed extra virgin olive oil (for a softer texture)
• 1 tsp unrefined beeswax (optional, for a firmer balm)
• 5–10 drops chamomile or calendula essential oil (optional, for calming irritation)

Method

1. Place the tallow and beeswax in a small glass jar or bowl.
2.  Set the jar in a saucepan with a couple inches of water (makeshift double boiler). Heat on low until fully melted.
3. Remove from heat.
4. Stir in the olive oil until smooth.
5. Let it cool slightly, so it’s warm but not hot, then add essential oils if you like.
6. Stir well (or whip for a more spreadable texture).
7. Pour into a clean glass jar. Allow to cool at room temperature until solid.
8. Keep covered in a cool place or the fridge if your home is warm. It will stay fresh for several months