lardoon
Fat for larding
A lardoon is a strip of fat, usually pork or bacon, inserted into lean meat before cooking to add moisture and flavor.
The technique, called larding, threads these strips through the meat with a special needle: She larded the venison roast with thin lardoons.
Also spelled lardon.
Wrapping meat in fat
- bastingMoistening meat while cooking
- roastingCooking with dry heat
- stuffingSeasoned mixture for cavities
- braisingSear, then simmer covered
rendering · trussing · skewer · studding · pot roast · boeuf bourguignon · coq au vin · daube
Cured smoked pork
- fatbackPig's back adipose
- salt porkBrined fatty pork
- pancettaItalian salt-cured belly
- pork bellyFatty porcine underside cut
guanciale · pork fat · streaky bacon · cured pork · rendered fat · porcine · hog
Fifth taste sensation
- savoryAppetizing, not sweet
- saltyTasting of brine
- smokyFilled with combustion haze
- richnessState of abundance
depth · rendered · crispy · unctuous · meaty · porky · fatty · caramelized
Preserved meat preparation
- cuisineCharacteristic cooking style
- gastronomyScience of fine dining
- EscoffierPioneering French culinary master
- ProvenceSoutheastern French region
Lyon · bourguignon · cassoulet · frisée · bistro · brasserie · terroir · haute cuisine
barding
Wrapping meat in fat
- bastingMoistening meat while cooking
- roastingCooking with dry heat
- stuffingSeasoned mixture for cavities
braising · rendering · trussing · skewer · studding · pot roast · boeuf bourguignon · coq au vin · daube · stewing
bacon
Cured smoked pork
pork belly · guanciale · pork fat · streaky bacon · cured pork · rendered fat · porcine · hog
umami
Fifth taste sensation
richness · depth · rendered · crispy · unctuous · meaty · porky · fatty · caramelized · browned
charcuterie
Preserved meat preparation
- cuisineCharacteristic cooking style
- gastronomyScience of fine dining
- EscoffierPioneering French culinary master
Provence · Lyon · bourguignon · cassoulet · frisée · bistro · brasserie · terroir · haute cuisine