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By James Peterson

Published 1991

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To insert strips of fat into meats to keep them moist. The French recognize two methods: larding proper (larder), which consists of inserting a large larding needle (lardoire) into the interior of meats such as pot roasts and quickly removing it, leaving the fat embedded in the meat; and interlarding (piquer aux lardons), which consists of sewing tiny strips of fatback into the surface of meats with a second type of larding needle (aiguille à piquer). While some chefs and butchers consider larding archaic, there is no other way to make braised meat more moist.

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