Cut the rind from a piece of fat salt pork two inches wide and four inches long; cut slices one fourth an inch thick the same way as the rind down to the little bunch of fibres that separate the upper firm layer of pork from the softer layer below; cut each slice, crosswise, into match-like strips one fourth an inch thick (lardoons). As soon as the lardoons are cut, put them where they will keep cool until ready to use. Insert one end of the lardoon into the larding-needle and use this like any needle, taking stitches about three eighths an inch deep and three fourths an inch wide. When the needle and pork have been drawn through the flesh, cut off the pork, leaving a part in the meat with ends of equal length outside. In the same way take up as many stitches as are desired, about three fourths an inch apart, inserting fresh lardoons into the needle as often as they are needed.