lard (thing)

Lard (verb):
To "lard a cut of meat" is to take strips of fat (usually done with sliced bacon, salt pork, etc..) and to insert them deeply into the meat. This is usually accomplished with a "larding needle". A large needle used to thread the strips of fat through the meat. This process adds flavor to bland meat and moisture to dry meat. This technique is used primarily in french cuisine.