Ingredients
Everything begins with two materials.
CLAUSÉN’s first cream is built from grass-fed suet tallow and estate extra virgin olive oil. That is the whole formulation.
We would rather explain two materials properly than list twenty. Both were chosen for the same reason: we can trace where they come from, and we can stand behind how they were made.
The Foundation
Grass-fed suet tallow.
Suet is the firm fat that sits around the kidneys. It is the cleanest and most stable part of the animal, and it is the only part we use.
We render it slowly and at low heat. Rendering hard is faster — it is also removes the nutrients and damages the fatty acids.
Close to skin
Tallow’s fatty-acid profile is unusually close to the lipids our skin produces itself, so it absorbs rather than sitting on the surface.
Naturally rich
Suet from pasture-raised cattle carries the fat-soluble vitamins A, D, E and K, along with conjugated linoleic acid.
Stable without additives
A high proportion of stable saturated and monounsaturated fat means it resists oxidation without synthetic preservatives.
Whole, not fractionated
Nothing is split out, bleached or deodorised. The material arrives as it is, and leaves as it is.
What an animal eats ends up in its fat. Pasture-raised suet has a different fatty-acid profile and a cleaner scent than grain-finished fat — and it means the animal lived outside, and had a happy life
The Counterweight
Estate extra virgin olive oil.
Tallow gives the cream its body. Olive oil gives it movement and hydration — the slip that lets it spread thinly and sink in, rather than sit heavy on the skin.
Extra virgin means the oil is pressed mechanically from the fruit within hours of harvest, without heat and without solvents. Nothing else qualifies for the name.
One estate, one harvest
Commodity oil is blended from many origins and many seasons. Estate oil has a single grove behind it, and a harvest date.
Cold-pressed, first press
Pressed without heat, so the polyphenols and vitamin E survive the process instead of being driven off by it.
Rich in oleic acid
The dominant fatty acid in olive oil, and the reason the cream reads as soft rather than greasy.
Antioxidants already present
Polyphenols and squalene occur in the fruit itself. We do not strip them out and add them back in.
Two materials. That is the whole formulation.
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