Food and Wine

To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.

To cover the bottom and sides of a pan mold or terrine with a thin layer of bacon pork fat flavorings or pastry. Cake pans are frequently lined with parchment paper to prevent the cake from sticking to the pan after baking.

A large marine crustacean with a cylindrical body stalked eyes and the first of its five pairs of limbs modified as pincers.