Barding 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. Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both Game is any Animal hunted for Food or not normally domesticated (such as Venison)
Larding consists of inserting lardons, strips of pork fat, often seasoned, into a roast with a larding needle (also called a barding needle or lardoir). Lardons are strips of fat bacon or salt pork used in meat larding. 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 The lard strips are pushed through, then as they are held on the far end, the needle is withdrawn.
- A traditional method of preparing filet mignon of beef is to wrap them in strips of bacon before cooking. Filet mignon ( French for "dainty fillet" is a Steak cut of Beef taken from the tenderloin, or Psoas major of the steer
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