larding

A Dictionary of Food and Nutrition | 2005 | 255 words | Copyright

larding Method of adding fat to lean meat so that it does not dry out during long slow cooking. Narrow strips of bacon fat (lardoons) are threaded into the surface of the meat with a special ‘larding needle’ before cooking. See also barding.

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DAVID A. BENDER. "larding." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "larding." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-larding.html

DAVID A. BENDER. "larding." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-larding.html

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