Is a culinary term for draping fatty strips of pork over game meat while it cooks. Side pork, salt pork, and bacon are used most often. Prime candidates for barding are roasted game birds, particularly those that have been skinned rather than plucked. Upland game birds, unlike waterfowl, have little fat under the skin. Even, if turkeys, pheasants, grouse and quail are plucked, barding is recommended. Marinated breast fillets from waterfowl wrapped in bacon and cooked on the grill are incredibly succulent and tasty. Try it with snow geese and you'll find they are as good as Canadas or Whitefronts. The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking.