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Whipped Lardo

The recipe calls for grinding the fat through a meat grinder, if that's available, cube the fat into 1 inch pieces and use the food processor. The key is season with salt as you go. Start with 1/2 teaspoon and add more to taste. Store in a air tight jar in the refrigerator which lasts for at least a month, and frozen even longer.
Course: condiments
Cuisine: Italian
Keyword: Lardo
Calories: 1370kcal


  • Meat Grinder (if available)


  • 1/3 lb of pastured pork back fat or leaf lard
  • 1 small clove of garlic
  • 1 teaspoon of sherry vinegar or red wine vinegar
  • 1 sprig of rosemary minced
  • Kosher or sea salt
  • ground pepper


  • Grind the fat through the smallest setting on your meat grinder. Add the garlic and vinegar and begin massaging air into it. As you work with the meat, folding in air using a motion like a back rub or milking a cow, it will get softer and softer. Add in salt and pepper and rosemary and begin to taste. It will need a decent amount of salt to bring out the full flavors, though go more sparsely on the pepper and rosemary for that big pig flavor.


Calories: 1370kcal | Carbohydrates: 1g | Protein: 1g | Fat: 151g | Saturated Fat: 59g | Cholesterol: 144mg | Sodium: 1mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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