from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A meat strip used for larding, especially salted pork.
Sorry, no etymologies found.
Put a strip (also called a lardoon) into the needle as far as it will go.
The lardoon should be about one-third of an inch under the surface and come out about three-quarters of an inch from where it went in, one-half inch projecting on each side.
Thrust the needle into the meat at one of the side lines; and when it is about half way through to the top of the piece, press the steel slightly with the thumb and fore-finger, to hold the lardoon in place until it has entered the meat.