Larding

Larding is a classic culinary technique meant to make lean meat juicier and more aromatic during long cooking. Its essence lies in inserting thin strips of chilled fat (lardons) directly into the muscle tissue.

For this a special larding needle is used: with it, strips of fat — sometimes wrapped in spices, garlic, or herbs — are drawn through the thickness of a lean piece (beef, game, poultry). During roasting or braising, the internal fat slowly melts, saturating the meat from within, so that it does not dry out but becomes tender, juicy, and remarkably aromatic. Larding is a technique of the old cuisine, especially prized for cooking lean game and large cuts for the festive table. It is a refined “engineering of flavour” that distinguishes an experienced cook.