Have you ever heard of Barding or Larding?

  • Posted on: 2 January 2017
  • By: Ron Estes
So what is it and what’s the difference? Larding is to wrap a piece of meat, roast, meatloaf, forcemeat in caul fat, thin slices of pork fatback or even bacon. Bacon is my personal preferred method. The purpose of doing this is to keep a piece of meat moist while cooking it. The other method is called barding. Barding is done by injecting strips of fat into a piece of meat before cooking it. To bard a piece of meat you would need what is called a barding needle. If you are a hardcore foodie you might be interested in getting some of these. They are available online, I haven’t seen any in cooking stores. Here is a link showing the process and what a barding needle looks like. http://gourmetpedia.net/glossaries/ustensils/barding-needle/

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