How Do You Lard Meat and What Is It Good For?

Bacon is the practice of adding bacon to lean meat before cooking it in the oven. This will prevent the meat from drying out and becoming tough. The method is used for poultry, beef, game, or lamb.

For larding, the surface of the meat is lightly incised at regular intervals. Strips of bacon are pushed into the resulting pockets. These transfer their fat to the meat in the oven, the result is juicy and has a strong and spicy aroma. In addition to strips of bacon, the meat can also be larded with other aromatic ingredients such as fresh herbs or garlic. This form of cheating is also referred to as bigarrating. Biagaring is a somewhat newer variety of cheating.

When barding or larding, on the other hand, the meat is simply covered or coated with slices of bacon from the outside. Because the meat is not injured with this technique, you can prevent too much meat juice from escaping when you cut it during cooking.