Whipped Lardo with Garlic and Rosemary Recipe


Whipped Lardo with Herbs

Every time we take a pig to the butcher I always request that they save the fat for me. Not everyone likes to keep the fat, but if you do and render it yourself for lard, you’ll never have flakier pie crusts or a higher quality cooking fat. In recent years lard {make sure you’re using lard from healthy, pasture raised pigs!} has come back into many kitchens as a healthy fat for both cooking and baking. To learn more about the benefits of high quality lard and how to render it yourself, see one of my previous articles here.

Another way to use this Vitamin D packed goodness? Whipped with seasonings such as garlic and rosemary and spread on steaks, veggies, bread or anywhere else you may use butter. YUM!

We first experienced whipped lardo in a Las Vegas restaurant, served alongside the bread basket. It was rich and savory, and once we had much of our own lard, it was time to recreate that whipped lardo recipe. After rendering your lard and while it is still soft but no longer a liquid, it can be whipped into a fluffy, silky spread.


  • 4-6 cups of rendered lard, solid but soft in texture
  • 2 whole heads of garlic, minced
  • 4 rosemary sprigs, needles minced
  • sea salt and pepper to taste


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