Larding

Ingredients

• lean meat (such as breasts of dry white birds)
• bacon

Directions

1. Cut bacon into pieces about ¼ inch thick, 2 inches long, and ½ inch wide.

2. Insert one piece of bacon into the slits of a larding pin.

3. Insert the larding pin into the meat to cover it with bacon.

4. Repeat until the desired amount of meat is larded.