Larding is a
process to introduce fat to lean meat by threading silver of bacon or
salt pork through it. Larding with vegetables adds flavor and color to
meat. Larding prevents dryness while roasting. A special needle is used
for larding meat and this needle is termed as the larding
needle. This needle consists of a single metal rod similar to a
sewing needle with a hole in the sharpened end that is used for
threading a string through the meat that is tied securely to the end of
a narrow strip of chilled fat.
