Whipped Lardo with garlic & rosemary


In 2009 my husband and I had dinner at one of Mario Batali’s restaurants, Carnevino, in Las Vegas. They served Lardo with their bread basket and it was so good we still talk about it.

I don’t remember the exact savory flavors they added, but Lardo is essentially a creamy, spreadable pork fat (rendered lard) with seasoning & herbs mixed in. You use it like you would use butter.

My husband was so infatuated with the Lardo that he asked our waitress for his very own to-go container of it. She gave it to him and his whole night was made.

With our own recent pork butchering, we ended up with a lot of fat that I wanted to put to good use. I rendered all of it, some as plain lard, and some I turned into heavenly Whipped Lardo.

Recipes for Lardo are really hard to come by! I really only found two: using a solid slab of fat & salt curing for six months then slicing very thin to use on bread, or blending raw fat in the food processor and then mixing in your flavorings. I didn’t like either one…six months was too long and I didn’t like the idea of eating raw fat. No thanks.

Instead I rendered my ground fat, whipped it and then added my flavorings. Light & creamy, easy to spread, savory goodness. Directions below.


Whipped Lardo with garlic & rosemary

4-6 cups rendered lard, solid but soft in texture

2 heads (not cloves) of garlic, minced

4 rosemary sprigs, needles minced

Sea salt & pepper to taste

1. Sauté minced garlic in a few tablespoons of the rendered lard until soft, but not browned.

2. Meanwhile, in a stand mixer with the whisk attachment, whip the lard on high until stiff peaks form. Approximately 5 minutes.


3. Fold in the garlic, rosemary, salt & pepper to taste.

Spread on bread, corn, potatoes, steaks…wherever you would use butter.

I put mine in mason jars to store in the fridge, it should keep up to a year. If it lasts that long!

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