UrbanDaddy is a free exclusive email magazine devoted to keeping you in the know.

Washington DC Home > Food > Served Up

Published July 20, 2011

Served Up
Pork Butter. That’s Right: Pork Butter.

UD - Pork Butter
You’re no stranger to piling condiments on top of pork products. Pickles, celery salt, mustard, even—gasp—ketchup.

But today, we’re going to talk about what happens when the pork product becomes the condiment. Yes, take a moment to process that.

Now, what you do with this information is up to you, but we’re guessing you’ll just take a seat at Ripple and order up some Pork Butter, available now to give you the spreadable fat you need to bring out those subtle notes in your glass of pinot.

This is pretty much as it sounds: spreadable goodness made from pork fat.

The chef starts with the leftover bits from the dozen or so types of charcuterie he serves (from hot coppa to speck to five different salami) and cooks them down until nothing is left but the essence of spice, smoke and salt. Oh, and fat. Plenty of fat. Fat that gets whipped with vinegar and more spices until it’s so spreadable and liquid that it melts if it gets too warm. Yes, just like butter.

The coup de grâce: crispy pieces of the braised ham sprinkled on top for a little crunchy texture (note: this part is not like butter).

When it hits the bar in front of you, it’ll be joined by housemade mustard and pickles, and plenty of crackers for dipping and spreading.

Or just ask for a spoon.
  • July 01, 2015

    Roll Call

    Roll Call
    Sushi Rolls the Size of Burritos

  • June 26, 2015

    Dept of AG

    Dept of AG
    A Star Cuban Chef Lands in Silver Spring

  • June 24, 2015

    Tone Loco

    Tone Loco
    Late-Night Burritos in Shaw

  • June 23, 2015


    Breakfast Arepas and Zombies on Tap

  • June 22, 2015

    Fig Decisions

    Fig Decisions
    Cannes. Saint-Tropez. This Place.

© 2015 UrbanDaddy.
All Rights Reserved.