As a supplement to my quite popular article on how to create beef tallow, I thought a little table about melting points of different animal fats might be a nice idea.
Thanks to Sandor for the content suggestion!
All values are from „Lehrbuch Lebensmittelchemie und Ernährung, 2. Auflage“, Springer 2011.
| Type of fat | Melting point °C |
|---|---|
| Sheep | 44-55 |
| Cow (beef tallow) | 40-50, up to 56 with special treatment |
| Pig (lard) | 28-40 |
| Chicken fat | 30-32 |
| Goose fat (Schmalz) | 32-34 |
| Donkey | 40 |