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February 14, 2014Good article nomineeNot listed

barding and larding (redirects?, deleted article?, removed content from article?, etc.?)[edit]

Barding (in the context of bacon) is laying or wrapping fatty strips (e.g. bacon) on top of or around the outside of meat (like the armour around a warhorse).

Larding is putting fatty strips (e.g. bacon) through the inside of meat (the name just comes from the French word for the fatty strips used).

Although "larding" is described in the linked Lardon#Larding, the only mention of bacon in that section is a claim that Julia Child doesn't think that bacon works for larding.

There's no article Barding (cooking) and barding and larding redirects to Bacon#Bacon_fat in this article, which has a link ( [[Larding#Larding|barding]] ) to an article that doesn't exist but redirects to the "Larding" section in the article lardon which mentions "barding" in it's "See also" section ( *[[Bacon grease|Barding]] ) that links, through a redirect, back to this article.

What's going on? (talk) 12:15, 4 October 2018 (UTC)

What's going on is that barding and larding was a terrible article that confused two separate if related techniques that belonged in separate articles. Barding (cooking technique) already exists as a redirect to the bacon fat section of this article, and I made barding (cooking) redirect there as well. I changed the link at the lardon article, and reworked the passage here to make it clear that bacon can be cut as lardons; the discussion on the suitability of such use belongs at the lardons article. I think it's pretty well sorted now. Just need to make sure that no article is linking to the lousy barding and larding redirect and instead links to the more appropriate of the two separate topics. oknazevad (talk) 22:48, 4 October 2018 (UTC)