To thread pieces of lard or bacon through the meat to ensure it doesn’t dry out. This is used particularly with large lean cuts as it adds much needed fat for flavour and good texture. This technique is a favourite in Eastern Europe.
To thread pieces of lard or bacon through the meat to ensure it doesn’t dry out. This is used particularly with large lean cuts as it adds much needed fat for flavour and good texture. This technique is a favourite in Eastern Europe.