Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Larding along with all the recipes employing Larding presented on this site, with 20 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Larding recipes added to this site.

These recipes, all contain Larding as a major wild food ingredient.

This is the process of threading strips of bacon fat (sometimes anchovy) through meat to give it more flavour. This process is also used with lean meat to preserve its moisture and succulence it and keep it from drying out.

Barding is a related technique, where the meat is entirely covered in fat, whether suet, lard or streaky bacon before roasting. This is the technique typically used for fowl such as turkeys. Now, barding is typically used to keep meat succulent but without altering its flavour. It's also quick to apply, compared with larding.

In contrast, larding can be used to alter the flavour of the meat by using smoked fat or flavoured fat to thread into the meat. As its threaded in and has to drip through the meat, this can alter the flavour of the roast.