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Crema di Lardo

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  • Author: Jill Baker
  • Yield: 12 appetizer portions 1x


Similar to the pig butter recipe, yet this is made from cured back fat. Since this is cured instead of cooked (like the pig butter) it will not be as fluffy as rendered fat.

This is a dense spread infused with herbs and whatever aromatics you desire to incorporate! Will go amazingly with additions like pesto or even those splurging on truffle oil!


Units Scale

8 oz. (225 grams) Cured Lardo
1/4 c. Whole Milk Ricotta
1 Tbsp. Minced Garlic
1 1/2 tsp. Finely Chopped Fresh Rosemary
1 1/2 tsp. Finely Chopped Fresh Flat-Leaf Parsley

Fresh Ground Salt & Pepper (to taste)


Preparing your lardo:
1. Grind the lardo through a 1/8″ (3 ml.) die

To prepare the spread:
1. Transfer the ground lardo to a food processor.
2. Add in the ricotta and garlic.
3. Puree until smooth

1. Place puree into a serving bowl (if serving immediately, if not, place into an airtight container.)
2. Fold in the remaining herbs and season with salt & pepper to taste.


Above video is excerpted from the Hog Harvest video course masterclass

Excerpt was taken from Pâté, Confit, Rillette, Brian Polcyn with Michael Ruhlman

To purchase the book, visit Amazon here.