Larding increases the biological and energy value of meat, but also its taste, tenderness and juiciness.
Lean and drier meats are suitable for grouting, which we stew or bake after grouting.
We can bacon beef sirloin, lean poultry, game, steaks, fillets, always along the fibers.
We most often put pieces of hard smoked bacon into the meat.
all-stainless steel
length 17 cm