albardar

Best known today as a cooking technique: to wrap a lean cut of meat, poultry, or fish in a thin slice of bacon or pork fat (albardar el solomillo) before roasting, so it stays juicy instead of drying out. The older, literal sense — to saddle a pack animal with an albarda (packsaddle) — survives mostly in rural and historical use.

• El chef albardó el solomillo con panceta antes de asarlo. — The chef wrapped the tenderloin in bacon before roasting it.
• Hay que albardar la perdiz para que no se seque en el horno. — You need to bard the partridge so it doesn't dry out in the oven.
• Antiguamente albardaban las mulas para cargar la cosecha. — In the old days they'd saddle the mules to carry the harvest.

Confusing albardar with envolver — albardar specifically means wrapping food in bacon or fat before cooking (barding), a precise culinary term, not any kind of wrapping.