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Larding

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The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task. Larding is a method used to add fat to very lean and/or tough pieces of meat. The added fat acts to moisten, enhance the flavor and tenderize meat as it cooks. Typically, a strip of lard, referred to as a lardon, is cut from bacon or pork and chilled to harden the substance. Many meat stores sell lardon for larding however, if the lard is to be cut from existing meat, slice the cuts on the diagonal to produce the most effective cuts for insertion. The fat may be seasoned with herbs, wine, salt, pepper, or other seasonings for added flavoring. The meat is then pierced across the meat's grain with the tool and the fat is either drawn through or pushed into the meat.

A lard needle may consist of a slender, heavy guage steel needle, similar to a sewing needle, except much larger and heavier, that is used for threading a string through the meat that can be used for drawing a narrow strip of chilled fat into and through the pierced meat. This type of needle is most often used for smaller cuts of meat.

Another type of larding needle, also referred to as a lardoire, is a hand-held utensil that has a stainless steel, half cut hollow shaft with a pointed end. Larger in size than the narrow shafted steel needle, this needle is used for larger roasts and cuts of meat that can take a larger diameter injection needle. WIth a pointed end, this needle can be readily inserted into the flesh of meats, opening a hole in a section of the meat that allows for the injection of the fat. The injection is made against the grain so the carved slices of meat do not contain long streaks of fat that may lay with the grain as the meat is sliced. A strip of fat is placed into the open shaft, which is then inserted into the meat and a metal injector tab can be freely pushed foward to inject the fat into the meat.

A technique similar to larding is barding - a process of laying strips of fat over the meat rather than inserting it into the flesh of the meat.

Lard Tool
Larding Needle

USDA Nutrition Facts

Frybread, made with lard (Apache) (USDA#35185)

Calories 309
Protein 8g
Total Fat 10g
Total Carbohydrates 46g
Dietary Fiber 1g
Sugars 1g
Potassium 75mg
Sodium 671mg
Cholesterol 4mg

Frybread, made with lard (Navajo) (USDA#35142)

Calories 330
Protein 6g
Total Fat 12g
Total Carbohydrates 48g
Sugars 2g
Potassium 77mg
Sodium 329mg
Cholesterol 7mg

Meat drippings (lard, beef tallow, mutton tallow) (USDA#04606)

Calories 889
Protein 0g
Total Fat 98g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 0mg
Sodium 545mg
Cholesterol 101mg

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Larding Needle

Larding Needle

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor. Typically, a strip of lard, referred to as a lardon, is cut from ...
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Pork fat that has been rendered. It has a firm texture and can be used for piecrusts and for frying food. Lard is not as popular as it once was, but can still be purchased in a ...
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