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Whipped Lardo Recipe

Hannah Abaffy
  |   August 19, 2022   |  
Savory, rich, and creamy, this whipped lardo is like butter but better! A favorite of the great Dario Cecchini, whipped lardo has all the delightful qualities of Iberico Pork whipped into a luxurious creamy spread. Simple yet complex, each bite offers another revelation of flavor. Quick and easy to make, serve it slathered on everything from baguettes to cornbread!

Prep Time:
Cook Time:
Total Time:
Yield: 25 Servings

Whipped Lardo Recipe

Ingredients

Directions
  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.

This recipe is found in:
Recipes by Ingredient: Iberico Pork Recipes, Pork Recipes
Recipes by Course or Meal: Appetizers and Side Dishes

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Author

Hannah Abaffy

Chef-Copywriter-Sultan of Sweets

Working in the hospitality industry for well over a decade, Chef Hannah Abaffy has held every position available in a restaurant kitchen. From line cook to executive pastry chef, she calls on her ten-plus years of work in the field and her culinary degree to write about our gourmet ingredients and craft informational articles and blog posts that will help you elevate everything from a wedge of cheese to a lobe of foie gras.

From working with food every day to writing about it, Hannah is now a contributing author for Gourmet Food Store, along with her work helping restaurants develop recipes and craft menus and running her award-nominated food history blog Milk and Honey.

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