What does the culinary term 'larding' refer to?

Larding is a culinary technique that specifically involves inserting strips of fat into the lean meat, enhancing its juiciness and flavor during cooking. This process is particularly beneficial for lean cuts of meat that might otherwise dry out. By inserting fat—often pork fat or bacon—into the meat, it helps baste the meat from the inside as it cooks, resulting in a more succulent and flavorful final dish.

The other concepts presented in the choices relate to different culinary techniques or presentations but do not accurately define larding. For instance, simply adding spices or fat on top of food addresses seasoning and finishing rather than the internal preparation associated with larding. Cooking at high temperatures refers to a method of cooking that affects texture and flavor but is unrelated to the insertion or enhancement of moisture within the meat through fat.