Larding

Larding is a classical culinary technique in which narrow strips of fat, traditionally pork back fat, are inserted through a lean piece of meat using a larding needle. The fat is distributed through the meat to help enrich it and provide additional moisture and flavour during cooking.

Why chefs use larding

Larding is most useful for large, lean cuts that will be cooked for a long time and may otherwise become dry. As the meat cooks, the inserted fat softens and renders, adding richness within the cut. It is associated with traditional preparations such as larded beef, venison and certain braised or roasted joints.

Basic larding technique

1. Chill the back fat until it is firm enough to handle cleanly.
2. Cut it into long, even strips suited to the size of the meat.
3. Use a larding needle to pass the strips through the meat, spacing them evenly.
4. Trim the ends neatly and cook the meat using the chosen method.

Larding versus barding

Larding places strips of fat inside the meat. Barding covers the outside of a cut with fat, often with slices of pork fat, to protect its surface during cooking. The two techniques have a similar purpose but are not interchangeable terms.

Example: A lean venison roast may be larded with chilled strips of back fat before slow roasting or braising.

Chef’s tip: Keep the fat cold and firm while working. Evenly spaced strips give a more consistent result and help the finished meat look neat when sliced.