The stainless steel larding needle is suitable for larding lean and drier meats, which are steamed or baked afterwards. Larding increases the biological and energetical value of meat, but also its taste, tenderness and juiciness. We can lard beef tenderloin, lean poultry, venison, schnitzel, fillet, etc. We most often inject bacon, sausages, vegetables, etc. into meat.
Additional parameters
| Category: | Cooking |
|---|---|
| Weight: | 0.02 kg |
| Délka/Length/Lange: | 17 cm |
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