Trussing needle

Aiguille a Brider A trussing needle.
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'.

One end of these angled pins is sharp enough to pierce the skin of a bird in order to close its cavity and hold in the stuffing. A trussing needle and thread can be substituted, but they are more work to use.
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is used for threading a string through the meat that is tied securely to the end of a narrow strip of chilled fat. The strip of fat is then drawn into and through the meat, clipping off the string as it comes out the other side. A trussing needle may ...

See also: Truss, Oven, Kitchen, Salt, Bacon