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      <image:title>PRODUKTEN - ISTER &amp; SPÄCK.</image:title>
      <image:caption>Späck är allt underhudsfett på grisen. Det fina tjocka fettet under svålen på ryggen kallas även för ryggspäck. Fettet som finns kring njurarna kallas för ister om det kommer från gris. När man har förädlat fettet kallas det lite olika på beroende på vem du frågar – allt från ister, flott, grisflott, och så vidare. Jag har valt att kalla det för Ister. Detta rena fett är helt vitt och neutral i smaken. Läs vidare i butiken på respektive produkt fördelnings mellan ister och späck.</image:caption>
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      <image:title>PRODUKTEN - TALG &amp; NJURTALG.</image:title>
      <image:caption>Fett som finns hos idisslare, till exempel nötkreatur och lamm, kallas för talg. Det som sitter kring njurarna kallas för njurtalg. När man har förädlat fettet kallas det bara för talg. Ibland vill man framhäva att fettet endast kommer från området kring njurarna och då stöter du i engelsk och fransk matlagning på ord som ”suet” respektive ”le suif”. Det smälta fettet är något gulaktig i färg. Talg som har hängmörats tillsammans med övriga köttet är något mjukare i konsistensen och har fått extra smak. Kallas även för “slaktarsmör”. Läs vidare i butiken på respektive produkt fördelning mellan talg och njurtalg.</image:caption>
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      <image:title>FETTFABRIKÖREN</image:title>
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      <image:title>HEM - ISTER PRIMA 139 KR</image:title>
      <image:caption>Ister 250g 300 kr</image:caption>
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      <image:title>HEM - TALG PRIMA 139KR</image:title>
      <image:caption>Talg</image:caption>
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      <image:title>HEM - ISTER &amp; SPÄCK.</image:title>
      <image:caption>Späck är allt underhudsfett på grisen. Det fina tjocka fettet under svålen på ryggen kallas även för ryggspäck. Fettet som finns kring njurarna kallas för ister om det kommer från gris.</image:caption>
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      <image:title>HEM - TALG &amp; NJURTALG.</image:title>
      <image:caption>Fett som finns hos idisslare, till exempel nötkreatur och lamm, kallas för talg. Det som sitter kring njurarna kallas för njurtalg. När man har förädlat fettet kallas det bara för talg.</image:caption>
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      <image:title>HEM - Jag som startade detta företag heter Inga Lagerquist.</image:title>
      <image:caption>Men kalla mig med fördel Fettfabrikören på Gotland, som under namnet OSLAGBART BRA FETT säljer Prima ISTER och TALG – på burk. Är du nyfiken på hur man kommer på en sån sak?</image:caption>
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      <image:title>HEM - Pappas bästa frukostmacka – till dig som gärna brer på.</image:title>
      <image:caption>Ta en skiva (riktigt) rågsurdegsbröd. Bred den med ISTER, som har finhackat knaster kvar efter renderingen. Krydda med en rejäl nypa grovt havssalt och en gnutta nymalen svartpeppar. Toppa därefter smakupplevelsen med en tjock skiva bacon, inget grönt och en kopp te med en papperstidning vid sidan om. En helt oslagbar upplevelse.</image:caption>
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