|This article does not cite any references or sources. (October 2010)|
Suet (clarified beef fat) had one of its first mentions in a recipe of 1617 as a key ingredient for 'Cambridge pudding' served to students at that university. At this time, suet was time consuming to use and prepare, and involved removing the fat from beef, clarifying it over heat, and chopping it ready for use.
Through time, it was common to be able to find blocks of suet at grocers, however, it was not until 1893 that the first pre-shredded suet became available. It was the brainchild of Gabriel Hugon, a French man living in Manchester. He observed his wife struggling to cut blocks of suet in the kitchen and set about to create ready shredded suet.
He called his product 'Atora', derived from 'toro' the Spanish word for bull. To reinforce this connection, up until World War II, the suet was transported around the country by painted wagons pulled by six pairs of Hereford bulls.