Barding and Larding

Discussion in 'Professional Chefs' started by chef trainer, May 21, 2016.

  1. chef trainer

    chef trainer

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    Hi Chefs' I am trying to determine the difference between barding and larding.  I always believed larding was for example wrapping a piece of meat with for example bacon and that barding was where you use a needle and thread pork skin through a piece of meat.  I am writing practical content for stage two international cookery students covering barding and larding as part of the Australian training pack and looking for a simple recipe that covers these aspects.  My research appears mixed. Anyone able to help here. 
     
  2. grande

    grande

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    You got it backwards, barding is exterior, larding interior.
     
  3. foodpump

    foodpump

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    The way I remembered the difference is that bard= beard in german, and when you bard a  roast, it kinda looks like a beard.  Larding is usually done with needles, so I always remember larding needle, not just larding.
     
  4. cheflew

    cheflew

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    I always remembered it because barding is armor for a horse and when you put barding fat on a piece of meat it looks and acts like a piece of armor to keep it from drying out.

    Larding I remembered because of Lardons since lardons are the little version of the big pieces or strips used when larding.