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A whipped tallow cream for very dry, easily irritated skin, and for anyone who wants a short ingredient list. It melts at body temperature and sinks in rather than sitting on top, with infused botanicals keeping the texture light on hands, elbows, knees and heels. **Does not ship well in hot summer months ** 113 g. Tallow (beef tallow), Cocos Nucifera Oil (coconut oil), Garcinia Indica Seed Butter (kokum butter), Zea Mays Starch (cornstarch), Ricinus Communis Seed Oil (castor oil), Propylene Glycol, Diazolidinyl Urea, Iodopropynyl Butylcarbamate (Liquid Germall Plus preservative). Unscented: No added fragrance or botanical infusion. Manuka Honey & Frankincense: Mel (Manuka honey), Boswellia Serrata Resin Powder (frankincense resin powder). No added fragrance. Chamomile & Calendula: Chamomilla Recutita Flower Extract (chamomile infusion), Calendula Officinalis Flower Extract (calendula infusion). No added fragrance. Lilac Bloom: Syringa Vulgaris Flower Extract (lilac flower infusion). No added fragrance. Hibiscus: Hibiscus Sabdariffa Flower Extract (hibiscus flower infusion). No added fragrance. Lavender Vanilla: Lavandula Angustifolia Flower Extract (lavender infusion), Vanilla Planifolia Fruit Extract (vanilla infusion). No added fragrance. Chai Latte: Parfum (fragrance).
This one isn't ours, exactly — it's been in the family since 1906. Long before "clean beauty" was a category, our family was rendering tallow and whipping it into a cream that worked on everything: chapped hands after a day outdoors, weathered faces, skin that had taken a prairie winter personally. The recipe passed down through generations largely unchanged, because it never needed changing. Tallow is remarkably close in composition to the oils human skin produces on its own, which is why it absorbs the way it does. Our great-grandparents didn't know the science — they just knew it worked. We make it in small batches in our Winnipeg workshop, rendering slowly and whipping by hand the same way it's always been done. It's a short ingredient list, exactly as it was written down over a century ago. A note on tallow: it's a natural fat, so it softens in warm weather. Keep it somewhere cool — the fridge in summer is not a bad idea — and it firms right back up. Four generations later, still made by hand in Manitoba.
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