Whipped Lardo RecipeIngredients1/3 lb. Iberico pork back fat (5.3 ounces)1 small clove of garlic1 teaspoon of red wine vinegar1 sprig of fresh rosemary, mincedKosher salt and ground pepper, to tasteDirectionsPortion 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. Add in the garlic and vinegar, and blitz again briefly. 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.Taste often as you’re mixing; this will take plenty of salt to realize the full flavors of the pork, so be generous. Transfer to a serving bowl and garnish with a crack of pepper and a sprig of rosemary.Serve alongside a fresh crusty boule or baguette, or incorporate onto your next charcuterie board or cheese tray.