Larding Needle
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Larding needle - a long needle with a large eye, used to insert strips of fat into lean meats.
Aiguille a Larder A larding needle.
Aiguillettes Thin long strips, vertically cut, principally of duck breast and other poultry. From the French word aiguille meaning 'little needle'.
Larding consists of inserting lardons, strips of pork fat, often seasoned, into a roast with a larding needle (also called a barding needle or lardoir). There are two basic kinds of larding needle, hollow and U-shaped.
To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.
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The hollow of the needle is filled with fat, which is left behind when the larding needle is withdrawn. As the name implies, larding typically uses lard, rendered fat from pigs, but other fats could be used as well.
A specialist larding needle is a large, long needle with a ridged gripping device at one end to hold the fat in place.
Lard: to thread strips of fat (lardons) through meat with a larding needle, a long large-eyed needle designed for that purpose.
Larding: Salt pork strips inserted into meat with a special needle. Used to add flavor and moisture to meat.
Interlarding - The technique of inserting thin strips of pork fat called 'lardons' into lean cuts of meat using a larding needle.
Clean and french two racks of lamb. Make 1 inch incisions at the side of each rib bone behind the chine. Lace butchers twine into the larding needle and tie both racks together to form a crown.
Rub liberally with olive oil, salt and pepper.
Inserting strips of salt pork into meat to add flavor and prevent dryness while roasting, using a larding needle and drawing the strip of salt pork through the meat
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Lard - To place or insert match-like strips of fat, called lardoons, to insert them in gashes on sides of meat, to insert them into lean meat by means of a larding needle or skewer, or on top of meat.
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The process whereby thin strips of speck, or other fat are inserted into lean meat to make it more succulent and to add flavour. The fat is inserted with the grain of the meat, usually with a larding needle.
Lardons ...
Often used in pie crusts, biscuits and other baked goods. The mainstay of AmeriMex cooking. Used in making tamales. Also, to cover with strips of fat, or to insert fat strips into meat with a larding needle.
It is done with a larding needle and the object is to add fat and succulence to the meat or fish and to overcome any possible dryness.
Marinate: To let food stand in a seasoned sauce called a marinade to tenderize and increase flavor.
Iardon (Fr.) Lardoon; larding fat cut into long strips and threaded through lean cuts of meat by a special larding needle in order to moisten the meat as it cooks; the term also includes pork or bacon, diced, blanched, and fried, ...
 See also: Larding, Pork, Lean, Cooking, Season
  
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