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$17.95
This tool is 13 inches in length and is used to thread chilled slivers of Lardoon (bacon, ham or actually lard) through small cuts in beef and poultry. It has an eye at the tip to tie the lard to a piece of string and draw it through. This item may also be used to stitch a large cut of meat closed. You can also use fat that is not in strips, such as beef suet, turkey or chicken fat, etc. For someone who has never used a larding needle, this one is pretty much foolproof. The hollow needle fills with fat as it is pushed into the fat, pushing the lever up the side. After the needle is pushed into the meat it is easy to hold the "lever" on the side while withdrawing the needle and leaving the fat inside the meat. this will contribute to the moistness" the flavor and tenderness Made of stainless steel with wooden handle.
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This tool is 13 inches in length and is used to thread chilled slivers of Lardoon (bacon, ham or actually lard) through small cuts in beef and poultry. It has an eye at the tip to tie the lard to a piece of string and draw it through. This item may also be used to stitch a large cut of meat closed. You can also use fat that is not in strips, such as beef suet, turkey or chicken fat, etc. For someone who has never used a larding needle, this one is pretty much foolproof. The hollow needle fills with fat as it is pushed into the fat, pushing the lever up the side. After the needle is pushed into the meat it is easy to hold the "lever" on the side while withdrawing the needle and leaving the fat inside the meat. this will contribute to the moistness" the flavor and tenderness Made of stainless steel with wooden handle.
Brand Pendery's

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