[Sca-cooks] larding needle; when would you use it?

[terry l. ridder]

hello;

while reading some old manual for army cooks, 1893, and 1896 editions,
several recipe discuss the larding needle. basically, inserting strips
of salt pork or pork fat minus rind into a hunch of meat, beef or venison.

when and/or why ( not sure there is a difference between the two ) would
one use a larding needle?

-- 
terry l. ridder ><>