 |
It has been suggested that this article or section be merged with lardon. () |
Barding and larding are techniques of adding fat to a lean piece of meat for roasting to increase its tenderness and moisture. Barding consists of laying strips of bacon or other fats over a roast, typically a game bird. Larding consists of inserting lardons, strips of pork fat, often seasoned, into a roast with a larding needle (also called a barding needle or lardoir). There are two basic kinds of larding needle, hollow and U-shaped. Hollow larding needles are about 5 mm in diameter with some sort of teeth or hook to keep the lard strip attached; they are passed completely through the meat. U-shaped larding needles, often called by the French name lardoir, are long needles with a "U" cross-section. The lard strips are pushed through, then as they are held on the far end, the needle is withdrawn.
- A traditional method of preparing filet mignon of beef is to wrap them in strips of bacon before cooking.
