About This Technique
Method of topping naturally lean meats with slabs or strips of fat, like bacon or fatback, before roasting or braising. As the fat melts, it naturally bastes the meat. This technique also adds flavor. Frequently the fat is tied on with butcher's twine.
Information
Other names: Bard, Barded
Translations: バード, Caparaçon, Pferdegeschirr, Bardatura, Kropierz, Бардинг, Barda, Бардінг, 巴丁丁, Бардинг, Barda