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barde

bard

barded filet de Boeuf

As in English, barde is the thin layer of fat (nearly always pork) or lard wrapped around beef, poultry fish or even vegetables to keep them moist. Grass-fed French beef is often quite lean, so it’s often sold barded by the butcher.

Charcuterie

Text © Dana Facaros

Image by Auldy