What does the term "barding" refer to in cooking?

Barding refers to the technique of wrapping meat in fat, typically using strips of a flavorful fat such as bacon or fatback. This method is employed to enhance the moisture and flavor of lean cuts of meat during cooking, as the fat gradually melts down, basting the meat and helping to prevent it from becoming dry. Barding is especially useful for cuts that do not have sufficient fat content on their own, allowing them to be cooked more successfully without losing tenderness.

The other choices involve techniques that do not align with the definition of barding. Chopping vegetables finely refers to preparation methods but does not relate to fat or meat. Cooking meat in a pressure cooker is a method that uses high pressure to cook food quickly, rather than involving the wrapping of fat. Marinating meat in spice pertains to infusing flavor through a mixture of spices and other liquids, which again differs from the concept of using fat as a protective and flavor-enhancing layer. Understanding these distinctions is crucial for mastering cooking techniques and food preparation methods.