Iberico Pork Fat Biscuits with Honey Mustard Butter
Makes 4 Servings
|Viura Rioja (white rioja)|
Iberico pork fat gives these biscuits a buttery, nutty, savory flavor that pairs beautifully with this gentle honey mustard butter. Some of the best biscuits we’ve ever had!
To render Iberico back fat, cut it into ½” cubes and put it in a pot with ¼ cup of water over Medium-Low heat. Let the cubes render until they’re browned & crispy, which will take a few hours. Pour the resulting liquid fat through two layers of cheesecloth to strain out the solids. The resulting white, creamy fat can be used as you would conventional lard (but more deliciously!).