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Home : Collection : Larding needle
On view at the Museum: The Food Sector

Larding needle

Modern Era, Europe

Larding needles are used to insert bacon or lard into meat before it is roasted. This particular model is suitable for large cuts of meat and, filled with bacon, it is prodded into the meat, along the grain, until it emerges the other side.


  • Type: Carving utensil
  • Place of origin: Switzerland
  • Materials and techniques: Metal Wood
  • Date: circa 1900
  • Dimensions: 30 x 4 cm
  • Weight: 140g
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