Barding

Barding is a classic culinary technique akin to larding but somewhat simpler: instead of inserting fat inside the meat, it is wrapped around the piece on the outside. The aim is the same — to protect lean meat from drying out during roasting.

Thin sheets of fatback or slices of bacon are wrapped around a lean piece of meat, poultry, or game and secured with kitchen string. During cooking, the outer layer of fat slowly melts, continuously basting the dish and forming a natural “shirt” that preserves juiciness and adds flavour. At the end this layer is often removed to let the crust brown. Barding is especially fitting for cooking lean game, lean poultry, or large cuts, and is another testimony to the wisdom of the classic culinary school.