Bard
To tie fat (bacon or fatback) around lean meats or fowl to prevent the meat from drying out during roasting. The fat is removed a few minutes before the meat is done to allow browning.
Season
available year-round
To tie fat (bacon or fatback) around lean meats or fowl to prevent the meat from drying out during roasting. The fat is removed a few minutes before the meat is done to allow browning.
available year-round