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Jeni Wright, Eric Treuille, Le Cordon Bleu

Larding and Barding

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Some cuts lack natural fat, and if they are to be roasted or braised it may be necessary to add fat to keep them tender and succulent. This can be done internally by larding, or externally by barding.
Larding
Insert a larding needle into the meat following the grain. Thread the needle with chilled pork fat, then pull through.
Simple Barding

Wrap a thin layer of fat around the outside of the meat and tie in place with string.

Decorative Barding
Wrap sides of meat with sheets of fat. Place a zigzag strip of fat along the top, tucking in the ends.

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