Technique: Larding


Method of adding fat, usually pork fatback, to naturally lean meats and fowl before roasting or braising. This is done to add both flavor and moisture. The process is often done using a [[tool:NQ7D8BR2:larding needle]].

Fot beef that is to be braised, strips of fresh pork are inserted into it, going in the direction of the grain. They baste the interior of the meat as it cooks, and make an attractive design when the meat is sliced.


Other names: Larded, Lard
Translations: Larder, الحشو بشحم الخنزير, Spicken, Лардинг, Engordurar



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