Meat

TRADITIONALLY, meat that is prepared for roasting and braising in France is wrapped in a thin sheet of pork fat that is intended to keep it moist while cooking. Lean roasts were often larded (strips of pork fat are woven into the roast) to add interior fat for moisture and flavor. Although the exterior fat is often removed before serving, the interior fat remains to be eaten. For me, the fat, although flavorful in itself, adds little to the flavor of the meat. I find that a combination of the animal’s diet, proper aging, and the interior fat, in combination with the final cooking, is what determines its flavor.