Name: Larding and Daubing
Ingredients: small strips of fat salt pork; tongue; truffles; meat; poultry; fish; game

Why it works: Pork and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,380 recipes. Both carry 3-ethylphenol, which smells must. The science ↓

Larding and Daubing

Ingredients

Directions

Use a larding needle to insert small strips of fat into the surface of the meat.
Insert the lardoons diagonally, alternating the ends of each line.
Ensure both ends of the lardoons project slightly from the meat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Pork + truffletop 11% of all pairs

Smell alikemoderate

Cooked together1,380 recipes

Shared aroma: 3-ethylphenol (must).
Pork + meattop 11% of all pairs

Smell alikemoderate

Cooked together3,208 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Meat + fishtop 12% of all pairs

Smell alikemoderate

Cooked together479 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Pork + fishtop 12% of all pairs

Smell alikemoderate

Cooked together668 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Truffle + fishtop 13% of all pairs

Smell alikemoderate

Cooked together137 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).