Larding And Barding


Some cuts lack natural fat, and if they are to be roasted or braised it may be necessary to add fat to keep them tender and succulent. This can be done internally by larding, or externally by barding.


Insert a larding needle into the meat following the grain. Thread the needle with chilled pork fat, then pull through.


Wrap a thin layer of fat around the outside of the meat and tie in place with string.


Wrap sides of meat with sheets of fat. Place a zigzag strip of fat along the top, tucking in the ends.


LARDING: This technique is used for moistening lean meat flesh from the inside during cooking. As the lardons of pork fat melt they are absorbed by the flesh, making it more succulent. To add extra flavour, season the fat or marinate it for at least 1 hour before larding.

BARDING: Lean meat can be wrapped in pork fat to keep it moist and help retain the shape of the meat. The barding fat will disappear during cooking; if any remains it should be discarded before serving, unless decoratively applied.