Ingredients
Scale
- Pork Butter
- 1 cup pastured pork fat or lardo
- 1 small clove garlic
- 1 teaspoon red wine vinegar
- sprig of rosemary (¼ teaspoon)
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- Cracked Black Pepper & Rye Crackers
- ½ cup whole wheat flour
- ½ cup unbleached all-purpose flour
- ¼ cup coarsely ground rye flour
- 2 Tablespoons parmesan cheese
- 1 teaspoon cracked black pepper
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 Tablespoon butter
- 2 Tablespoon Lard
- 3 Tablespoons Water (or enough to bring the dough together)
Instructions
- Cracked Black Pepper & Rye Crackers
- Preheat the oven to 300 degrees.
- Whisk all of the flours together in a medium sized bowl along with the parmesan cheese, salt, pepper, baking soda, garlic powder, and paprika.
- Cut in the butter and lard with your fingertips until the mixture is all crumbly.
- Stir in enough water to make it all come together in a dough.
- Roll the dough out thinly, maybe â…›” thick.
- Cut them into squares and arrange them on a baking sheet.
- Bake them for 15 minutes until the bottoms are browned.
- Pork Butter
- Grind or finely dice the fat.
- To whip the fat into a butter, either add to a mixing bowl and using the whisk attachment, whip it until it is smooth and fluffy or use your fingertips to heat and soften the fat a bit and then use a fork to whip it up.
- Mince and crush the garlic.
- Finely chop the rosemary.
- Add the garlic, rosemary, red wine vinegar, salt, and pepper to the whipped pork butter and mix it up well.
- Serve over crackers or a slice of crusty bread.