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Related to larding: Barding and larding
See: meliorate
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Fatback, more firm and dense, resides between the flesh and skin and is best for lining terrine molds, to enrich forcemeats, make sausages, and for larding and barding (Davidson 443).
The act of larding and barding protects lean, fragile cuts of meat, fish, poultry, or produce.
Larding pastry doughs in a succession of folding motions and rolling steps creates layers of fat between sheets of gluten.