If you can get your butcher to supply kidneys in their caul, that works.
This is the kidneys in the fine fine skin covered hard fat, the suet.
Cut it off the kidneys and flatten it out gently. It's hard, kind of like wax. If you lay it in the ashet and then gently beat the edge into a kind of mush you can get a line of flames as it burns.
Remember the temperature differences too, fat goes soft much easier in our climate.
Be a bit wary of this type of flame though. Inuit mummies of women who spent their Winters indoors using the kudlik for heat, light and cooking, clearly show soot blackened lungs, and I mean *black*.
I know lives were shorter for most when this was the only type of fuel available but we kind of expect at least seventy years now
I'm told that if you get a really fatty streaky side of pork to make your own bacon, that it's possible to follow one of the fat layers with a sharp knife and cut a big slab free. Probably as close as you're going to get to blubber round here. Haven't tried this though.
Be interesting to hear how you get on
cheers,
M
p.s. Must type faster, Mesquite beat me to the piggy bits.