To many American cooks, the French practice of larding lean meats seems almost suicidal. Yet veal roasts, venison, and bottom round of beef are greatly improved by being threaded with ribbons of seasoned fat. This bastes the meat as it cooks, adding both flavor and tenderness. This 8 1/2" steel larding needle has a pointed tip to glide through meat easily. Slide the strip of fat into the open hinge and snap it shut so that the alligator teeth grasp the end of the strip. Push the needle through the meat - the lardoon will be drawn after it.
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