Anyone any experience of larding needles and/or a pork needle?

[SandwichShortOfAPicnic]

The meat in Spain is mostly not as tender as it is in the UK so I’m thinking a larding needle might be useful as although it wont tenderise the meat ensuring it stays moist will help.
The search threw up another type of meat needle used for tenderising that would be faster and easier than larding but I have no experience of either.
The only thing I’ve ever used is a tenderising hammer.

Meat Tenderiser - Pork Needle


https://www.amazon.co.uk/Westmark-12672270-Larding-Needle-Silver/dp/B001BPEM5C/ref=sr_1_4?crid=2IEHW3V26SS9S&keywords=Larding+needle&qid=1684879140&s=kitchen&sprefix=larding+needle,kitchen,108&sr=1-4

Any views or clues from the pews?

 

[rascal]

The meat in Spain is mostly not as tender as it is in the UK so I’m thinking a larding needle might be useful as although it wont tenderise the meat ensuring it stays moist will help.
The search threw up another type of meat needle used for tenderising that would be faster and easier than larding but I have no experience of either.
The only thing I’ve ever used is a tenderising hammer.

Meat Tenderiser - Pork Needle


https://www.amazon.co.uk/Westmark-12672270-Larding-Needle-Silver/dp/B001BPEM5C/ref=sr_1_4?crid=2IEHW3V26SS9S&keywords=Larding+needle&qid=1684879140&s=kitchen&sprefix=larding+needle,kitchen,108&sr=1-4

Any views or clues from the pews?

On another thread I mentioned roast beef. My mate (ex butcher) does mine like this. 1 inch fat in middle and a layer of fatty meat around the beef only.
Russ

 

[SandwichShortOfAPicnic]

On another thread I mentioned roast beef. My mate (ex butcher) does mine like this. 1 inch fat in middle and a layer of fatty meat around the beef only.
Russ

View attachment 100390

Looks good. Don’t think my Spanish is up to explaining that to a butcher though

 

[JAS_OH1]

Honestly I've never heard of this. I'll be following out of curiosity.

 

[SandwichShortOfAPicnic]

The needle things are in the basket, I’ll check out just before I get on the flight and they should be there a couple of days after I arrive next week so I’ll keep you posted on the results

 

[SandwichShortOfAPicnic]

One vicious looking very spikey crocodile! Don’t think I’ll get this past airport security!
Look forward to trying it out when I get back!

 

[TastyReuben]

Interested in your results. I’ve seen both Pepin and Walter Staib use those, and it’s doubtful I ever will, so I hope you post up some pics and some thoughts.

 

[SandwichShortOfAPicnic]

Interested in your results. I’ve seen both Pepin and Walter Staib use those, and it’s doubtful I ever will, so I hope you post up some pics and some thoughts.

Roger wilco.

 

[PabloLerntKochen]

Larding is an old technique, so most people don't know about it. I haven't used it yet either, but it should definitely work out well.

 

[SandwichShortOfAPicnic]

They don’t but a lot of people do know about making small deep cuts in a joint of meat and stuffing anchovies in which is also a sort of larding