FRIEDR. DICK SS Straight Lacing Needle

Primarily to truss and shape meats like poultry and roasts for enhanced presentation and even cooking. Lacing of lardons of fat or herbs into cuts for improved flavour or for stitching for a more attractive final product. 

8″ high quality, durable stainless steel needle is designed to easily pierce thick cuts of meat.

This straight needle is used for the following:

Larding:  insert strips of fat (lardons) into lean cuts of meat to add moisture and richness, preventing dryness and improving flavour during cooking.

Lacing:  thread herbs, anchovy strips or other flavourful ingredients through the meat to infuse it with added taste.

Trussing: stitch or tie the meat together using the needle to help it maintain its shape and ensure even cooking, a technique useful for roasting. 

Valuable tool for intricate meat preparations requiring precise insertion of fillings or seasonings. 

3mm × 200mm.

Made in Germany.