Description
or slicing over pasta and salads
This balm is slow-made with the rendered suet fat of Northern California pasture-raised cattle and blended with truly extra-virgin olive oil grown by the Yocha Dehe Wintun Nation
dating back to the 1830s
On the checkout page
high-heat cooking like grilling
IN SHOP: Confit & Rillettes Making Class Date:May 31st 2026 or slicing over pasta andIn this hands on class, The Local Butcher Shop chefs will teach you how to confit meats and make rillettes, and take home the finished product.
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy
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