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Regime Type:

Without Eggs, PKD (With Allowances)

Rosemary Infused Tallow

Introduction & Inspiration

This rosemary infused tallow is lovely and fragrant with a little sweetness and crunch provided by the pork crackling crumbs and honey. The tallow is delicious as a condiment for use in sweet and savoury dishes alike. It also spreads really well straight from the fridge.

Let me know what you think.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

40 minutes

Serving Size

1 x 110ml Pot of Rosemary Infused Tallow

Main Ingredients:

105g Tallow

13g Fresh Rosemary

15g Eskimo Pork Crackling Crumbs (or homemade)

5g Honey (Optional)

Recipe Instructions

Set-up the sous-vide machine and set to a temperature of 75c.


While the water is heating, put the tallow into a pan and melt it gently on low heat. Once melted, pour the tallow into an airtight metal container. Remove the rosemary leaves from the stems and then add the leaves of rosemary to the metal container and use a spatula to push the rosemary well into the tallow. Place the lid on the pot.


Once the sous vide machine is up to temperature, place your metal pot container into the sous vide pot and weight it down so that it doesn't move around (I used a metal doorstop).


Set the sous vide timer to 40 minutes. Once the time is up carefully lift the metal container out of the sous vide pot using a slotted spoon, and immediately place it into a bowl of iced cold water.


Leave the pot and its contents to cool down a good 15 minutes in the iced water.


Remove the lid from the metal container, give the contents a quick mix round with a spatula and then pour the contents through a sieve or cheesecloth bag, into an airtight glass container or jug. The oil should now be free of any bits of rosemary that are retained in the sieve or cheesecloth bag.


Place the container in the fridge for 1 hour or so for the tallow to start to harden (but not fully set).


Should you wish, you can now add in a little honey and pork crackling crumbs (optional). Give these a good mix around.


Place the pot back in the fridge while the tallow hardens.


Enjoy your wonderful, rosemary infused tallow!



If you only wish to infuse a very tiny hint of rosemary into your tallow, simply use slightly less fresh rosemary.


Check out my Beef Crackling recipe for instructions on how to make tallow as well as my Lard and Pork Crackling- Air Fryer recipe to make your own pork crackling to turn into crumbs. 

The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives!  You can order this, and other wonderful products, from Eskimo Kitchen in Hungary:


Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free.


Any honey or herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition.


Use the Recipe Search functionality on the website to discover how to incorporate Rosemary Infused Tallow into various dishes.


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