Hi Chefs' I am trying to determine the difference between barding and larding. I always believed larding was for example wrapping a piece of meat with for example bacon and that barding was where you use a needle and thread pork skin through a piece of meat. I am writing practical content for stage two international cookery students covering barding and larding as part of the Australian training pack and looking for a simple recipe that covers these aspects. My research appears mixed. Anyone able to help here.
Barding and Larding
The way I remembered the difference is that bard= beard in german, and when you bard a roast, it kinda looks like a beard. Larding is usually done with needles, so I always remember larding needle, not just larding.
I always remembered it because barding is armor for a horse and when you put barding fat on a piece of meat it looks and acts like a piece of armor to keep it from drying out.
Larding I remembered because of Lardons since lardons are the little version of the big pieces or strips used when larding.