Whipped Lardo Recipe

I absolutely love this whipped lardo recipe because it’s like a flavor-packed celebration on every piece of crusty bread, combining the richness of pork with the herbaceous kick of fresh rosemary, thyme, and sage. Plus, the zesty lemon and aromatic garlic make it totally irresistible at any picnic or casual gathering, leaving everyone asking for the recipe!

Creating straightforward but opulent spreads is something I really enjoy, and my whipped lardo is a perfect representation of that. This spread is made with succulent pork lardo, diced and whipped creamy, and a medley of aromatic herbs—a touch of rosemary, a bit of thyme, sage, and top secret zest that brightens the whole thing up.

And by “whole thing,” I mean the additional flavor components—minced garlic and coarsely ground black pepper—seasoning it from inside out so that every mouthful is richly porky, herbaceous, and savory. I could stop there, but I often dribble a little olive oil over it for a lusciously smooth finish.

Why, you ask? Because while this spread is deathly simple, it is by no means light.

Ingredients

Lardo from pigs is high in fat, which gives it a creamy texture and a savory taste.

Garlic delivers an aromatic depth that’s punchy and powerful.

It’s a good source of antioxidants, which makes it a healthy addition to many dishes.

Rosemary Fresh: Contains anti-inflammatory compounds; imparts herbal notes.

Fresh Thyme: Conveys a fresh-from-the-earth taste that, when tested, showed potential antimicrobial properties.

Sage: Provides a gentle, peppery taste; renowned for having antioxidant capabilities.

Citrus notes brighten the dish; lemon zest is a good source of vitamin C.

Peppercorns, black: Bestow warmth and spice; may enhance digestion.

Ingredient Quantities

• 200g pork lardo, diced
• 1 clove garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh sage, finely chopped
• Zest of 1 lemon
• 1 teaspoon black peppercorns, coarsely ground
• Sea salt, to taste
• 1 tablespoon olive oil (optional, for smoother texture)

Instructions

1. Put the diced lardo in a food processor and pulse until very finely ground and beginning to hold together as a paste.

2. The minced garlic should be added to the processor, where it will be blended until fully incorporated into the lardo.

3. Add the fresh rosemary, thyme, and sage to the mixture, and keep the food processor running until the herbs are uniformly distributed throughout.

4. The zest of the lemon and coarsely ground black peppercorns are worked into the mixture by stirring or gently pulsing in the processor.

5. Sample the blend and add sea salt as necessary, beginning with a modest pinch and modifying it per your liking.

6. To achieve a smoother texture, drizzle the olive oil in slowly while the processor is running until the desired consistency is reached.

7. Move the whipped lardo to a bowl and smooth the top with a spatula.

8. Place plastic wrap over the bowl and chill for a minimum of 1 hour before serving. This allows the flavors to come together and meld.

9. Allow the whipped lardo to come to room temperature before serving so that it is easier to spread.

10. Make a delicious spread by serving whipped lardo with crusty bread, crackers, or as a topping for grilled meats; it makes a perfect dip for a picnic.

Equipment Needed

1. Food processor
2. Measuring spoons
3. Microplane or zester
4. Pepper grinder or mortar and pestle
5. Spatula
6. Bowl
7. Plastic wrap

FAQ

• What is lardo?Cured pork fat cut from the back of a pig, Lardo is known for its rich flavor and smooth texture.
• Do I need to cook the lardo?The lardo called for in this recipe is cured and does not need cooking. It is whipped to a light, airy texture so that it lends its rich, unctuous flavor to the dish without weighing it down.
• Can I use dried herbs instead of fresh? Yes, you can substitute dried herbs in smaller quantities, but fresh herbs provide a more vibrant flavor.
• What is the best way to serve whipped lardo?Lardo that has been whipped is a spreadable delight on crusty bread or crostini, and it can be matched with an array of accompaniments: pickles, cheese, or whatever else you can think of to bolster a charcuterie board.
• How long can whipped lardo be stored?An airtight container in the refrigerator is the proper storage place for it, where it can remain for as long as 5 days. Before serving, allow it to return to room temperature for optimal texture.
• Can I omit the olive oil?Olive oil is not necessary and can certainly be omitted, but it contributes to the silky, smooth texture that makes for a lovely dish.

Substitutions and Variations

You can substitute duck fat for pork lardo, and you’ll get a slightly different flavor profile.
Substituted with shallots, minced, for a milder taste, garlic can be.
Dried rosemary, in the amount of 1 teaspoon, can be substituted for fresh rosemary.
Orange zest can be used in place of lemon zest. It gives a delightful twist that is sweeter and even more citrusy than lemon zest.
Substituting white pepper for black peppercorns results in a milder heat.

Pro Tips

1. For enhanced flavor, toast the black peppercorns gently in a dry skillet before grinding them. This can release essential oils and add a deeper aroma to the whipped lardo.

2. To intensify the aroma of the herbs, lightly bruise them with the side of a knife before finely chopping. This helps release more of their natural oils.

3. For a fresher and more vibrant lemon taste, use a microplane to zest the lemon, taking care to avoid the bitter white pith.

4. If you prefer a hint of spice, you can incorporate a pinch of red pepper flakes or a few drops of chili oil during the mixing process for subtle heat.

5. Before chilling, shape the whipped lardo into a small log using plastic wrap or parchment paper. This makes serving easier and creates an elegant presentation.