FRIEDR. DICK SS Lacing & Larding w/Flap

Used to insert strips of fat, like bacon or pork fatback, into lean cuts of meat, such as roasts, game and poultry – to provide moisture and flavour during cooking. The fat melts and bastes the meat internally as it cooks, preventing dryness and adding richness. The flap secures the strip of fat as the needle is pushed through the meat, ensuring the fat stays in place.

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

Prepare the fat strips: cut strips of fat, such as pork fatback or bacon, to the desired size. 

Load the needle: place a fat strip into the flap at the end of the needle. 

Pierce the meat: push the pointed end of the larding needle through the lean cut of meat, following the grain of the meat.

Withdraw the needle: once the tip of the needle emerges on the other side of the meat, hold the fat strip in place as you withdraw the needle, leaving the fat embedded within the roast. 

Repeat: continue this process until the meat is sufficiently larded, ensuring even distribution of the fat. 

3mm × 200mm.

Valuable tool for intricate meat preparations requiring precise insertion of fillings or seasonings. This technique is particularly beneficial for lean meats, like game or tougher cuts of beef, which benefit greatly from the added internal fat. 

Made in Germany.