To lard, Larding. To cover poultry or meat with strips of uncured bacon to add moisture while cooking. Bardes are also used for pâtés cooked in pastry or terrines.

A dish of stuffed cabbage from the Loire.

Backfat. One of five different types of animal fat, this is found at the top of the back of the pig and becomes the crackling when the animal is roasted. This type of fat does not melt. This leads to the expression 'to bard', which is to lay rinds of bacon across something to prevent it from drying out when it is cooking.

A garnish of green peas tossed in butter and mixed with chopped ham, for meats.

Barèges is an area in south western France noted for fine quality mutton.

Godwit. A wading bird, prepared in the same way as woodcock.

Black-tailed godwit, A tall wader with a long, straight bill. It has a broad white wing bar and a bold black band on a snow white tail. Eaten in the same way as woodcock.

A variety of small fig from Provence.