Barding

Barding is the technique of covering a relatively lean piece of meat or game with thin slices or sheets of fat, commonly pork back fat, before cooking. The fat layer can shield the surface from intense heat, reduce excessive surface drying and contribute rendered fat and flavour as it cooks.

How barding is done

1. Trim the meat and prepare thin, even slices of suitable fat.
2. Lay the fat over the exposed surface or wrap it around the cut.
3. Secure the fat with butcher’s twine or another suitable method.
4. Roast or cook according to the meat and recipe, removing or loosening the fat near the end if additional browning is desired.

Common uses

Barding has traditionally been used for lean game birds, venison, lean roasts and other cuts that benefit from surface protection during roasting. Bacon may be used in some preparations, but its salt and smoke flavours will affect the finished dish.

Barding versus larding

Barding places fat around or over the outside of the meat. Larding inserts strips of fat into a lean cut, traditionally using a larding needle. Both techniques introduce fat, but they are performed differently.

Chef’s tip: Barding can protect the surface, but it does not guarantee a moist centre. Choose the right cut, control the cooking temperature and monitor internal doneness. Remove the barding near the end if the surface needs to brown.

Key distinction: Barding is an external fat covering; larding inserts fat inside the meat.