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What is larden?
Why are they called lardons?
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to ...
(cooking) Fat or grease used to lard something. Derived terms edit.
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat ...
A larder is a cool area for storing food prior to use. Originally, it was where raw meat was larded—covered in fat—to be preserved. By the 18th century, ...
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A clean larding needle. Alternative forms edit · larding-needle (dated). Pronunciation edit. Rhymes: -iːdəl. Noun edit · larding needle (plural larding ...
Larding beef means to artificially marble the meat with fat. The fat is introduced in the beef's cut using a larding needle. The fat injected can be beef ...
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Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in ...
Mar 23, 2019 · The word larding is a culinary technique for preparing large cuts of meat in which long strips of fat are woven through the meat using a ...
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The earliest known use of the noun larding needle is in the early 1600s. OED's earliest evidence for larding needle is from 1622, in a translation by James ...
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