Larding

This is the process of threading strips of bacon or pork fat (known as lardons) into large cuts of lean meat and poultry, such as guinea fowl or game, with the purpose of supplying surface fat and keeping the meat moist during cooking. Solid blocks of bacon and pork fat are sold at butcher’s and delicatessen shops.

You will need a piece of fat about 3 ounces for every pound of meat to be larded. Chill it in the refrigerator for 1 hour before using, then cut it into strips 3-inches long by J-inch thick. Push a strip into the open end of a larding needle and then insert the needle through the outside of the meat. Draw it across the grain. Continue larding at 1 inch intervals until the surface of the meat is well larded.

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