Description
Larding and barding are fat‑based techniques that introduce solid animal fat into or around lean proteins to reduce shrinkage, improve juiciness, and influence browning.
Technical
When solid lard or bacon melts at 30–40 °C, the released triglycerides infiltrate the sarcoplasmic space and coat muscle fibers, creating a lubricating barrier that limits protein coagulation above 55 °C. The melted fat also raises the local temperature, promoting even heat transfer and moderating the Maillard reaction on the surface. Excess fat (>10 % of meat weight) can lower surface water activity, suppress browning, and impart a greasy mouthfeel.
Science
Primary Reaction
Melting of solid fat and infiltration into muscle fibers
Sensory Profile
Aroma ()
savoryfattyroastedumami-richsmokybuttery
Origin & History
Civilization