Suet (kidney fat)
The firm white crumbly fat around the kidneys of beef or lamb, with a high melting point and a neutral taste, for dripping, pudding dough and mince.
Suet (kidney fat) is the firm white crumbly fat surrounding the kidneys of beef or lamb, with a high melting point, a neutral taste and a clean smell. It is rendered into dripping and tallow for frying and deep-frying, chopped and added to dough for English puddings, dumplings and pies (shortcrust), into mince for sausages, pates and cutlets for juiciness and into bird feed.
Calories, proteins, fats and carbohydrates per 100 g of product
Suet (kidney fat), Raw: Calories 902.0 kcal, Proteins 0.0 grams, Fats 100.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Balkan pljeskavica is a symbol of Serbian cuisine rooted in the traditions of shepherds and hunters. It is made from a mix of beef cuts with added kidney fat for juiciness and rich flavor. Spices and garlic powder enhance the aroma, making it spicy and flavorful. It is grilled to create a crispy crust outside and tender texture inside. This dish is typically served with potatoes and meat sauces that enhance its richness. In Serbia, pljeskavica is associated with friendly gatherings, the aroma of grilled meat outdoors, and genuine hospitality. It is enjoyed both in restaurants and home kitchens, savoring the richness of flavors and deep culinary traditions of the Balkans.
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