Baron of Hare

Soho ironmongers are stocked with chefs’ larding needles. The absence of this weapon from the kitchen drawer doesn’t exempt a cook from larding; larding carp, larding beef, larding hare can still be done, if less effectively, by cutting shorter strips of pork fat (loin or belly fat) and sliding them into neat incisions made with the sharpened point of a chef’s knife. But a larding needle makes a neater job of it, with more even results. Lardoons should be cut about 2 inches long, ¼ inch wid