Larding-strip
1Barding and larding — are techniques of adding fat to a lean piece of meat for roasting to increase its tenderness and moisture.Barding consists of laying strips of bacon or other fats over a roast, typically a game bird.Larding consists of inserting lardons, strips… …
2bard — n. 1. Harper, minstrel, poet. 2. Larding strip, larding bacon, bacon strip …
3Bacon — This article is about the cured meat. For other uses, see Bacon (disambiguation). Uncooked pork belly bacon strips. Bacon is a cured meat prepared …
4lardon — /lahr dn/, n. a strip of fat used in larding, esp. as drawn through the substance of meat, chicken, etc., with a kind of needle or pin. Also, lardoon /lahr doohn /. [1400 50; late ME lardun < MF lardon piece of pork, equiv. to lard LARD + on n.… …
5lardoon — noun A meat strip used for larding, especially salted pork …
6lardon — lar•don [[t]ˈlɑr dn[/t]] also lar•doon [[t]lɑrˈdun[/t]] n. coo a small strip of fat used in larding meat • Etymology: 1400–50; late ME lardun < MF lardon piece of pork …
7lar|don — «LAHR duhn», noun. a narrow strip of bacon fat or salt pork fat inserted in meat in larding. ╂[< Middle French lardon < Old French lard lard] …
