A special tool used to meats. There are many styles, but the most common is one that has a sharp, pointed tip and a hollow body. A long, thin strip of the larding agent (usually pork fat or bacon) is inserted into the tool's hollow cavity and the needle is then used to thread the fat through the meat. See also lard v
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.