Larding

v. spread with pig fat; flavor with pig fat; embellish, add to (a speech, etc.)

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.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). 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 The lard strips are pushed through, then as they are held on the far end, the needle is withdrawn.
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Noun
1. soft white semisolid fat obtained by rendering the fatty tissue of the hog
(hypernym) edible fat
(substance-holonym) hog, pig, grunter, squealer, Sus scrofa
Verb
1. prepare or cook with lard; "lard meat"
(hypernym) cook, fix, ready, make, prepare
(classification) cooking, cookery, preparation
2. add details to
(synonym) embroider, pad, embellish, aggrandize, aggrandise, blow up, dramatize, dramatise
(hypernym) overstate, exaggerate, overdraw, hyperbolize, hyerbolise, magnify, amplify
(hyponym) glorify

(p. pr. & vb. n.)
of Lard
  

Salt pork strips inserted into meat with a special needle. Used to add flavor and moisture to meat.