Larding Meat

Meat is larded by inserting strips of pork fat (lardons) into lean meat—usually braising or stewing cuts—with a channeled larding needle (Fr. lardoire) to moisten it and add flavor. The fat may first be soaked in a mixture of brandy, chopped garlic, shallot and herbs. Pickled tongue may be used instead of fat. When the meat is sliced, an attractive checkered pattern of fat running through the meat is revealed. Larding can also be done with a hinged larding needle (Fr. piqué) by sewing short strips of fat under the surface of the meat (bacon lardons are too soft and short for this). Such larding is less common now that selective breeding guarantees more tender meat.