More detailed instructions for larding?

to make the lardons, you want to ask your butcher for caul fat or pork belly fat with no lean. it may require a few days' advance notice. Caul fat is already thin and lacy; cut it into strips and use a larding needle to "thread" it through the meat. Belly fat should be put in the freezer until very firm, almost frozen, and then cut on an angle (like london broil) into very thin strips; same method applies. Larding is kinda difficult work, and a virtually identical result can be achieved by barding, which involves just swaddling the roast in either of the above fat-pads. You won't need to do the long, thin slices in this case, but can cut extremely thin (like, almost transparent - you'll be wanting a crazy-sharp knife) much larger pieces to cover the area. One thing I love to do is roll the roast (pork tenderloin, which can be dry and responds well to barding) in a mixture of crushed fennel, green and black peppercorns, celery seed and a touch of red pepper flakes, then bard and roast it. If you use the porkbelly for this you won't believe how good it is.

Its hard unless you have a larding needle.

You are meant to cut thin strips of Fat eg pork fat and thread it through your meat, the reasons for this is so that the meat will be tender and moist.

You can still accomplish this if you have a long thin bladed knife, just push the knife through the meat and twist it so that there is enough room to threat the fat through.

You can also try Barding which means to cover the meat in fat instead.