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Whipped Lardo Recipe | Gourmet Food Store

Whipped Lardo Recipe

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!

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Cook Time:
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Yield: 25 Servings

Whipped Lardo Recipe Instructions

  • 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.

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