Lardoons

Let's Cook

1. Step 1.

   Cut into ⅛- to ¼-inch-thick batons: 4 ounces salt pork, slab bacon, or fatback

2. Step 2.

   Toss in a bowl with any of the following: 3 garlic cloves, minced; 1 tablespoon minced herbs such as parsley, thyme, oregano, or chives; 1 teaspoon black pepper; A few tablespoons brandy; A pinch of grated or ground nutmeg or cloves

3. Step 3.

   Insert short lengths near the surface with a thin larding needle as shown above. Longer lengths can be inserted across a roast, with the needle parallel to the grain (they will show up when the meat is sliced across the grain).

4. Step 4.

   WITH FLAVORED BUTTER

5. Step 5.

   Seasoned butter is excellent for larding meats that you do not plan to turn over during roasting; just remember to insert it on a diagonal as directed below or it may leak out.

6. Step 6.

   Prepare: A flavored butter

7. Step 7.

   While the butter is still soft, carefully spoon it into a channeled larding needle, making sure that it is evenly distributed. Freeze the filled needle for 20 minutes, or until the butter is firm. Insert the needle halfway up the side of the roast, parallel to the grain, and angled downward (this will discourage the butter from leaking out). Push the needle until it is just short of going through the other side. Stick a narrow object (like the handle of a spoon) into the channel of butter right at the meat’s surface and pull the needle from the roast. Repeat at intervals down the roast, refrigerating the roast while freezing more butter in the needle if needed. If you do not have a larding needle, you may also make a slender incision diagonally into a roast so that the opening is on the top and work softened butter into the pocket with a teaspoon.