A Technique to Add Fat & Flavor to Cooking Foods.
Larding
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Larding, or “to Lard” officially means to insert fat into a cut of meat.

Typically it is done to leaner cuts of meat with a Larding Needle that can push fat deeper into a lean cut that can stand additional flavor. As the fat melts during cooking, flavor is imparted.

Culinary Uses

Larding can also mean hinging an external layer of fat so that Rubs or Marinades can be placed beneath it to avoid having to penetrate the fat to reach the meat.

Larding should not be confused with Barding.