NPWHF0006 - Larding Needle


A needle made of a single metal rod, sharpened at both ends, similar to an upholstery needle. It was used for threading a string through the meat that is tied securely to the end of a narrow strip of chilled fat (lard). 

The lard is then drawn into and through the meat, clipping off the string as it comes out the other side. This is to make the meat more moist for roasting. A trussing needle may also be used for this purpose. 

Larding is a very old technique for keeping meats moist and flavorful during the cooking process. Lard is the traditional choice of fat for this cooking technique, since it is cheap and readily available, although other rendered fats may be used as well. A related cooking technique, barding, involves wrapping meats in strips of fat, rather than forcing the fat into the meat.

Upon acquisition, had a handwritten tag attached which reads "Larding needle, Ti-Tree station".


This needle would have been used by Mrs Heffernan who single handedly ran Ti Tree Station, 193 km north of Alice Springs, from 1969 - 1975 after her husband's death.

The Heffernan story can found in our library:

Sunset Of An Era: The Heffernans Of Ti-Tree: A True Account Of Station Life In The Outback Based On Tape-recorded Interviews, Letters And Newspaper Reports

Author: P.a.. Scherer

Published: in 1993 by P.A. Scherer,

Dewey No.: 994.291

Object ID: NPWHF0006 - Larding Needle

Date Made: in use 1920 - 1975

Materials: Steel

Dimensions: W 4 mm, H 21 cm