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Pig “Butter”

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  • Author: Jill Baker
  • Yield: 2 cups 1x


This infused, spreadable, rendered pig fat will bring joy to the hors d’oeuvre table, or a healthy snack (go ahead, we won’t tell on you.)

Use on crackers or crusty bread, but best used with grilled bread!


Units Scale

2 c. (480 ml) Rendered Pork Fat (preferably from leaf lard)
1/2 c. (110 grams) Finely Diced Onion
2 Tbsp. Chopped Fresh Leafy Herbs (such as flat-leaf parsley, chives, and/or chervil)

Kosher Salt & Fresh Ground Black Pepper to taste


  1. If using previously rendered fat, remove this from the fridge the night before to allow it to come to room temperature. The fat should still hold it’s shape yet be spreadable.
  2. Melt 2 Tbsp. of the softened fat in a sauté pan over medium heat.
  3. Add the onion and cook until soft but colorless (no browning at all.)
  4. Allow onion and fat mixture to cool completely to room temperature.
  5. Place the remaining softened, room temperature fat into the bowl of a stand mixer fitted with the whip attachment.
  6. Mix at high speed until fluffy and holds a stiff peak (typically 5-8 minutes.)
  7. Remove from mixer and gently fold in the cooled onion and herbs by hand.
  8. Season with salt and pepper to taste.


Uses for extra rendered fat: pastry dough!

For help on how to render pig fat, visit:

This is an excerpt from Pâté, Confit, Rillette by Brian Polcyn with Michael Ruhlman

To purchase the book, visit: click here