We were given the basic recipe for 'whipped lardo' from our friend and local chef of Gola Osteria, Sam Epps. Deserving of a more appealing name than 'whipped lardo' we decided to call it 'Herbed Garlic Pork Butter'. Since then we have kept a jar in our refrigerator and given as gifts to family and friends.
Want to elevate the flavor of a dish? Add some Herbed Garlic Pork Butter and you and your guests will be drooling. It's easy to make, creamy and delicious. It can be used in so many dishes: spread on toast, melt on a burger or over a steak, cook eggs in it or slather on a roasting chicken. The possibilities are endless!
Pork Butter is made with Kunekune pig leaf lard. Leaf Lard is located within the rib cage and is the purest form of lard available. It is easily rendered down to liquid form using a crock pot or a dutch oven on low heat and takes on the flavor that you add with herbs and spices.
Herbed Garlic Pork Butter: Bel Canto Farm
1-2 packages of refrigerated Bel Canto Farm leaf lard cut into small pieces
Fresh Herbs (thyme, sage, rosemary, oregano or your choice depending on the flavor your prefer)
5-7 garlic cloves, you can leave the skin on the cloves
1 large bulb of garlic, roasted (or 2 if you really like garlic)
Salt and Pepper to taste
Using a large sharp knife, cut the lard into small pieces. The smaller the pieces, the quicker it renders down.
Place lard into a crock pot or heavy dutch oven. Set temperature to low.
Add fresh herbs of choice and 5-7 garlic cloves (skin on) to pot.
Cover and let the fat render (liquify). Stir occasionally and mash softened garlic.
Once the majority of the fat is rendered, strain the liquified lard through a sieve into a bowl. Discard leftover solids. Cover and refrigerate the rendered fat over night.
Remove cooled lard from refrigerator and let it warm to room temp for easy whipping. It will look like Crisco at this point.
Cut just about ½ inch from the top of the whole garlic bulb, cutting away the papery ends, so the cloves are exposed and coat with olive oil. Loosely wrap the entire bulb in aluminum foil and roast in a 400 degree oven until bulbs are softened. (30 minutes)
Remove garlic bulb from oven, cool to touch, and squeeze the softened garlic into the lard.
Use a mixer to whip the lard and garlic until light and creamy.
Add salt and pepper to taste.
You can store it for weeks in the refrigerator or freeze for later use. Enjoy!