Larding and Barding

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.

Insert a larding needle into the meat following the grain. Thread the needle with chilled pork fat, then pull through.

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