What is the difference between barding and larding in poultry preparation?

What is the difference between barding and larding in poultry preparation?

• A. Larding wraps outside with fat; barding inserts fat inside with a needle.
• B. Barding wraps the outside with fat; larding inserts fat inside with a needle to moisten meat.
• C. Barding and larding are the same technique.
• D. Barding uses fat, larding uses oil.

Answer: (B)

The difference comes down to where the fat goes. Barding means wrapping the outside of the poultry with a layer of fat, such as fatback or bacon. As it roasts, that fat renders and bastes the surface, helping keep the meat moist and adding flavor and a nice crust. Larding means inserting fat into the meat with a larding needle, placing strips of fat inside the muscle so it melts during cooking and moistens the interior from within. This is especially helpful for lean cuts where surface fat isn’t enough to prevent drying. The distinction is outside versus inside application of fat.

The difference comes down to where the fat goes. Barding means wrapping the outside of the poultry with a layer of fat, such as fatback or bacon. As it roasts, that fat renders and bastes the surface, helping keep the meat moist and adding flavor and a nice crust. Larding means inserting fat into the meat with a larding needle, placing strips of fat inside the muscle so it melts during cooking and moistens the interior from within. This is especially helpful for lean cuts where surface fat isn’t enough to prevent drying. The distinction is outside versus inside application of fat.