A thin slice of fat bacon used to cover any meat or game.

To cover (meat or game) with a thin slice of fat bacon.

The exterior covering of the trunk and branches of a tree; the rind.

to cover an item with strips of fat to baste it during cooking.

To dress for roasting with large slices of pork fat draped over the meat.

To wrap meat (particularly chicken and lean meats) with bacon or salted pork while roasting, to prevent it from drying out. The wrapper is removed towards the end of cooking, to allow the meat to brown.

To wrap meat with bacon or salt pork.

To cover a bird or roast with strips of fat in order to automatically baste meat or to protect delicate parts.

Wrapping pieces of fat (usually bacon) around meats to keep them moist.

To wrap lean meat such as poultry with back fat, sometimes bacon or salted pork or proscuitto while roasting, to prevent it from drying out. The wrapper is sometimes removed towards the end of cooking, to allow the meat to brown.

To cover lean meat with strips of bacon to prevent it drying out whilst cooking.