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Jul 3 2024

Mātariki Newsletter

Soap was traditionally made by mixing the ashes of hardwood trees (alkali), animal fat, and water. Nowadays, we use lye or sodium hydroxide as the alkali. The soapmaking process involves combining animal fat, water, and lye, which creates a chemical reaction called "saponification" that turns the mixture into soap and glycerin. This valuable glycerin by-product is retained in the soap, giving it its moisturising properties. Store-bought soaps tend to have the glycerin removed for use in the skincare industry. 

Straight Up 100% Grassfed Beef Tallow Soap is a new and improved formulation. This is a lovely soap to make and use. I have to give props to Delizia from Delizia Naturally, who recommended I make it, and I’m so glad I did. It's my fave because it's a pure white, hard and long-lasting bar with a rich and creamy lather that you don’t need to moisturise after use. It has just 3 ingredients: single-origin grass-fed and grass-finished tallow, filtered seawater and lye. This is particularly useful for those who react adversely to chemically laden personal products.

Māmā Pani with Kopakopa combines all the benefits of tallow with the added Rongōa Māori of Kopakopa. It is excellent for soothing sore, inflamed nipples and assisting with stretch marks.

Pēpī Pani with Koromiko has all the benefits of tallow, and the added Rongōa Māori of Koromiko. It is particularly suited to healing cradle cap, nappy rash, and dribble rashes.

New product in the pipeline 100% Grassfed Sheep Tallow Soap.

Where my tallow comes from

I wanted to assure all my lovely and discerning customers of the origin of the liquid golden tallow I get. My tallow comes from Pikiroa Farm near Te Awamutu, which has been certified organic since 1998. Their ethos is:

“Organic farming is not just environmentally sustainable, it’s also friendly to humans, animals, vegetation, and soil. Our system is low input - our animals live outside and are grass-fed, ensuring that no hormones or GMOs make it into their food (or yours). It’s food the way it used to be - with all the goodness and none of the nasties.”