Threading small strips of fat (lardons) into the surface of meat to prevent it drying out whilst roasting. Anchovies are sometimes used to add flavour.
This is the same as barding, and refers to the process of adding extra fat to meat that would otherwise be dried out by the cooking process.
To introduce fat to lean meat by threading slivers of bacon or salt pork through it. Or to thread vegetables into the meat. Larding with vegetables gives the meat a contrast of color plus the addition of flavor. This practice is not used as often now because of the higher quality of meat available.
in general, taking a piece of fat and using a needle to thread it into a piece of meat. The fat melts and permeates the food, enriching the flavor along the way
A technique by which thin strips of back fat, or vegetables, are inserted into a piece of meat. These strips help the meat to remain juicy during cooking. Larding with vegetables gives the meat a contrast of color plus the addition of flavor. This practice is not used as often now because of the higher quality of meat available to us.
Salt pork strips inserted into meat with a special needle. Used to add flavor and moisture to meat.
Inserting strips of fat into pieces of meat, so that the braised meat stays moist and juicy.
