I was merely explaining larding and the fact that it CAN be done by hand OR BY using a larding needle.
No one has to purchase one - I certainly could not be bothered using a larding needle. I have some of the finest knives that are just right for larding and/or seasoning.
My post was more for reference to the fact that the larding process consists of injecting fat into the interior of the meat. This is done with very lean meats/venison to enhance the flavor and tenderize the meat as it cooks.
Typically, a piece of lard, referred to as a lardon, is cut from baon or pork and chilled to harden the substance. This fat can be seasoned with herbs, wine, salt and pepper or other seasonings for added flavoring.
The meat is then pierced across its grain and the fat is inserted by the use of a larding needle (used for smaller cuts of meat), a lardoire or a sharp knife.
The injection is made against the grain so that the carved slices of meat do not contain long streaks of fat that may lay with the grain as the meat is sliced.
Today, most cooks prefer to lay strips of fat over the meat instead of injecting it into the flesh of the meat......that is called barding.
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