Barding & Tying Meat

In Europe, veal, beef tenderloin, cuts of beef for braising, and other meats lacking natural fat are often barded with a thin layer of pork fat that melts during cooking and thus moistens the meat. (In medieval times, the word “barde” referred to a horse’s protective armor.) Herbs and spices may be sprinkled under the fat, but salt should be spread on top as it draws out juices if added directly to the surface of the meat. Thinly sliced bacon may be used in place of pork fat, but will add saltiness. Any barding fat that remains after cooking should be discarded before serving. Barded meat will never brown to a crust.