Fettpressen

Fettpressen is a term used in Swedish to describe a device or apparatus designed to press and render fat from animal tissue. Traditionally, fettpressen was used in butchery and meat processing to separate fat from lean parts, producing rendered fats such as lard or tallow and a drier solid residue for further use.

Operation and design: Fettpressen can be manual or mechanical. A typical configuration involves a chamber containing the fatty tissue, a means to apply axial pressure—such as a screw, lever, or hydraulic ram—and a perforated wall or screen that allows fat to drain away while solids remain. Temperature control, pressure level, and pressing duration influence fat yield and texture. Modern variants include industrial hydraulic or pneumatic presses and continuous-rendering equipment.

Applications and products: Rendered fat from fettpressing is used in cooking, baking, and traditional pastry, as well as in soapmaking and, in some cases, as an additive in animal feeds. The solid by-product, often called cracklings or browned residue, can be repurposed for culinary uses or as feed components, depending on regional practices.

History and current status: Fettpressen appeared in European farming and craft settings before widespread industrial fat-rendering. With mechanization and dedicated rendering plants, the term has become less common outside historical or artisanal contexts. In contemporary practice, fat rendering is typically performed with equipment that may combine pressing, melting, and clarification steps.

Notes: In Swedish contexts, fettpressen is primarily of historical or artisanal interest; related terms include fettpress or rendering press in regional usage.