Barding and larding

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Barding and larding

Barding and larding are techniques of adding fat to a lean piece of meat for roasting

Roasting

Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard reaction of the surface of the food, which is considered a flavour enhancement....
to increase its tenderness and moisture.

Barding consists of laying strips of bacon

Bacon

Bacon is a cut of meat taken from the sides, belly, or back of a pig, then Curing , Smoking , or both. Meat from other animals, such as beef, Lamb and mutton, chicken, goat, or turkey , may also be cut, cured, or otherwise prepared to resemble bacon....
or other fats over a roast, typically a game bird.

Larding consists of inserting lardons

Lardon

Lardon may refer to different pork products cut from a pig's belly and used for larding in French cuisine:* Bacon* Salt pork* 'Pancetta...
, strips of pork fat, often seasoned, into a roast with a larding needle (also called a barding needle or lardoir).

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Barding and larding are techniques of adding fat to a lean piece of meat for roasting
Roasting

Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard reaction of the surface of the food, which is considered a flavour enhancement....
to increase its tenderness and moisture.

Barding consists of laying strips of bacon
Bacon

Bacon is a cut of meat taken from the sides, belly, or back of a pig, then Curing , Smoking , or both. Meat from other animals, such as beef, Lamb and mutton, chicken, goat, or turkey , may also be cut, cured, or otherwise prepared to resemble bacon....
or other fats over a roast, typically a game bird.

Larding consists of inserting lardons
Lardon

Lardon may refer to different pork products cut from a pig's belly and used for larding in French cuisine:* Bacon* Salt pork* 'Pancetta...
, strips of pork fat, often seasoned, into a roast with a larding needle (also called a barding needle or lardoir). There are two basic kinds of larding needle, hollow and U-shaped. Hollow larding needles are about 5 mm in diameter with some sort of teeth or hook to keep the lard strip attached; they are passed completely through the meat. U-shaped larding needles, often called by the French name lardoir, are long needles with a "U" cross-section. The lard strips are pushed through, then as they are held on the far end, the needle is withdrawn. Lardons are streaky bacon cut into strips, they are often blanched and added to many dishes especially useful for pasta dishes. The fat used for "Larding" is the back fat cut into strips then threaded through the meat. It could be used for braised meat and roasted and is used for meat that is lacking in fat by inserting fat it keeps the meat moist.

A traditional method of preparing filet mignon
Filet mignon

Filet mignon is a steak cut of beef taken from the beef tenderloin, or psoas major of the steer or heifer.The beef tenderloin runs along either side of the vertebral column, and is usually harvested as two long snake-shaped cuts of beef....
of beef is to wrap them in strips of bacon before cooking.