Method of Larding Meat

Ingredients

• Pork (dry-salted preferred)
• Ice
• Water

Directions

1. Select firm pork free from lean.

2. Cut the rind off the pork.

3. Slice the pork into strips of equal width.

4. Place the lardoons in a bowl with ice and a little water to harden them.

5. Use a needle to insert a lardoon into the meat, about ⅓ inch under the surface.

6. Ensure about ⅓ of the lardoon is exposed at each end.