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.