Whipped Lardo Recipe

Whipped Lardo Recipe

• 1/3 lb. Iberico pork back fat (5.3 ounces)
• 1 small clove of garlic
• 1 teaspoon of red wine vinegar
• 1 sprig of fresh rosemary, minced
• Kosher salt and ground pepper, to taste

1. Portion your Iberico fatback and send it through a meat grinder on the smallest setting. If you don’t have a meat grinder: a food processor works well as an alternative.
2. Add in the garlic and vinegar, and blitz again briefly.
3. Transfer the mixture into a mixing bowl and begin stirring in the rosemary, salt, and pepper. Use a large spatula to help incorporate as much air as possible during this process.
4. Taste often as you’re mixing; this will take plenty of salt to realize the full flavors of the pork, so be generous.
5. Transfer to a serving bowl and garnish with a crack of pepper and a sprig of rosemary.
6. Serve alongside a fresh crusty boule or baguette, or incorporate onto your next charcuterie board or cheese tray.