larding
Threading meat ribbons
Larding is the technique of inserting strips of fat into lean meat before cooking, keeping it moist and adding flavor.
The fat—usually pork—is threaded through with a special needle.
Figuratively, to lard something is to embellish or enrich it excessively: a speech larded with quotations, prose larded with adjectives.
The implication is often that the additions are superfluous.
Pig's back adipose
- lardonsDiced cured pork fat
- needlePointed implement for sewing
- bardingWrapping meat in fat
- pork fatRendered swine adipose tissue
salt pork · streaking · insertion · threading · strips · studding · piercing · marbling
Seasoned meat paste
- terrineMolded savory loaf
- forcemeatGround meat filling
- galantineCold jellied meat preparation
- confitMeat preserved in fat
lardo · pancetta · guanciale · speck · prosciutto · bacon · salumi · curing
State of abundance
- succulenceMoisture-rich quality
- juicinessState of being moist
- fattinessLipid content measure
- unctuousnessExcessive, insincere earnestness
basting · drippings · flavor · moistening · enhancement · depth · savory · lubrication
Decorative addition or exaggeration
- paddingMaterial for cushioning
- stuffingSeasoned mixture for cavities
- fillingMaterial placed within
- inflatingCausing to expand
bulking · augmenting · ornamentation · exaggeration · excess · overloading · adorning · gilding
fatback
Pig's back adipose
pork fat · salt pork · streaking · insertion · threading · strips · studding · piercing · marbling · moisture
pâté
Seasoned meat paste
confit · lardo · pancetta · guanciale · speck · prosciutto · bacon · salumi · curing · smoking
richness
State of abundance
- succulenceMoisture-rich quality
- juicinessState of being moist
- fattinessLipid content measure
unctuousness · basting · drippings · flavor · moistening · enhancement · depth · savory · lubrication · opulence
embellishment
Decorative addition or exaggeration
inflating · bulking · augmenting · ornamentation · exaggeration · excess · overloading · adorning · gilding · amplifying
- meat techniquesroasting, grilling, braising, searing, smoking
- cooking techniquessear, simmering, boiling, frying, saute
- French cuisinebaguette, croissant, coq au vin, crepe suzette, croissants
- cooking methodsfrying, boiling, baking, grilling, roasting
- butcherybutcher, meat, butchering, beef, slaughter
- roasting methodsspit roasting, rotisserie, pan roasting, oven roasting, slow roasting
lardingdrying
Moisture removal process
dehydrating · curing · jerking · desiccating · marinating
lardingstripping
Removing outer layers
paring down · trimming · reducing · simplifying · condensing