[h1]Barding[/h1]
To cover meat or poultry with a slice of fat. The fat melts during the roasting process which adds moisture and flavor to the meat and serves as a natural tenderizer.

it can also be used with vegetables, games and fish.

Meat fillets used whole in pâtés or pies are often barded
                                                            Thoughts from the great Cape Chef : What are your thoughts?