The world famous burro del chianti or chianti butter is something very special. Here my recipe.
1 kg pork back fat
20 gr of fine salt
10 gr of fresh rosemary chopped
1 gr of fresh garlic chopped
4 gr of black pepper grinded
Cool the fat to around 4 degrees. Grind to the smallest plate you have in your grinder.
Mix the fat with the rest of the ingredients and that is!!!! Ready to use!!!!
Best on cooked potatoes, bruschetta or as a side for a steak.
Keep in the fridge and use within a week.
Photo taken at officina della bistecca in Tuscany.