This recipe is courtesy of chef Jennifer McLagen, author of "Fat: An Appreciation of a Misunderstood Ingredient, With Recipes" (Ten Speed Press).
Rosemary-Flavored Pork Fat
Makes about 1/2 cup
1/2 cup / 31/2 ozs. lard
2 sprigs rosemary
1/8 tsp. fine sea salt
Combine the lard, rosemary and salt in a small saucepan. Bring slowly to a simmer over low heat and then let the fat gently sizzle, stirring occasionally to dissolve the salt, for 15 minutes.
Remove the pan from the heat and let the fat cool slightly. Remove the rosemary sprigs and pour the lard into a bowl. Chill until it begins to set and turn white.
Using a wooden spoon, beat the fat until it is creamy and light. Taste and adjust the seasoning and transfer to a serving dish.
Keep the fat refrigerated until it is ready to serve. It will soften much more quickly at room temperature than butter will.and a little of the marrow should have melted and started to leak from the bones. Serve the marrow bones hot.
Reprinted with permission from "Fat: An Appreciation of a Misunderstood Ingredient, With Recipes" by Jennifer McLagan, copyright 2008. Published by Ten Speed Press, a division of Random House.
For more info:
- "Fat: An Appreciation of a Misunderstood Ingredient, With Recipes" by Jennifer McLagen, photographs by Leigh Beisch (Ten Speed Press)
- "Fat" at Amazon
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