Lard

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.