"The Sensitive" Premium Whipped Tallow Balm with Jojoba Oil
100% grassfed/finished beef suet tallow, organic jojoba oil, organic calendula
Nourishing grass-fed and grass finished organic beef tallow and organic jojoba oil infused with calendula flowers. Whipped into perfection to make a wildly healing and moisturizing balm that skin loves.
Because of its luxuriously whipped consistency, “The Sensitive” Premium Whipped Tallow Balm is perfect for head to toe use. We love using the “The Sensitive” Premium Whipped Tallow Balm on our face morning/night and all over our body after a shower. Suitable for: Dry or oily skin, deep hydration and moisture, acne prone skin, anti aging, eczema, psoriasis as well as all other skin conditions.
“The Sensitive” has no essential oils. *Pregnancy and breastfeeding safe*
“The Sensitive” Premium Tallow Balm is perfect for sensitive areas or areas needing extra special care. “The Sensitive” is great used as a soothing nipple butter for breastfeeding/pumping mamas, on scarring from injury/surgery/c-section.
**since there are no essential oils in “The Sensitive” Premium Tallow Balm, please note that there may be a faint scent of beef fat. We are all bio individuals and what some may find a pleasing scent, others may not find it so. We have purified our tallow 3x which helps to reduce the beef scent greatly and many mention our unscented balms actually smell like vanilla (we don't add vanilla) while others think they smell like a steak and prefer our scented balms.**
Due to the nature of this product and the fact we only use natural ingredients and no stabilizers, for those living in warmer American states, we highly recommend you choose from our solid tallow balms in either “The Original” or “The Sensitive.”
If you would still like to ship our whipped tallow balms, we offer the ability to add a “Summer Cold Pack” for an extra $5 which will include Cool Shield thermal bubble wrap with a cold pack. We can’t guarantee that it wont melt in transit but it will have a better chance of not melting.
