A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine , lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.

Inspired in part by old-world butcher shops, salumerias, and cafes across the globe, Lardon specializes in charcuterie and salumi, all made on site. Enjoy fresh housemade pastries in the morning, sandwiches for lunch, and French-inspired bistro fare in the evening, with house-cured meats and artisanal cheese available all the time.

Sep 21, 2015 · Lardon is just a fancy word for slab bacon sliced into matchsticks (there's some debate as to appropriate dimensions, but about ¼-inch thick, 1-inch long seems to be a sweet spot).

Lardons are sometimes smoked, but this step isn’t mandatory for a piece of bacon to be called a lardon. Traditionally, lardons are cut from a slab of cured pork. In this process, the meat is generously rubbed with salt and optional spices.

Apr 20, 2016 · Recipe Ideas With Bacon Lardon. I often use bacon lardon in my recipes, and its rich, savory flavor never fails to elevate a dish. Whether you're looking to add a crispy touch to salads or a hearty boost to pasta, bacon lardon is a versatile ingredient that transforms meals into something special.

May 12, 2019 · Some butchers sell precut lardon-sized pieces of bacon. You can, of course, crumble bacon after you cook it and have a similar effect, but it’s not as neat or uniform, and the pieces don’t have that thick toothsomeness.

Jan 3, 2024 · But any time you want to add a bit of crispness and are looking for something meatier than typical bacon, lardon is a worthy substitute.

May 26, 2022 · Have you ever wondered how to cook lardons? Lardon is pork fat that has been cut into small pieces and then cured. It is used as a flavoring agent or to add a great crunch to recipes, think Frisse, it is not complete without this little gems added.

May 16, 2024 · They add a distinctly rich, salty flavor to food which some consumers find quite enjoyable. The term “lardon” is also used to refer to the strips of fat that are used to lard meat; in larding, strips of fat are threaded into a roast of meat to help keep it moist while it cooks.

A lardon is a small strip or cube of fatty bacon often used in French cuisine. Lardons are typically obtained from the slab of bacon by removing the rind and cutting it into narrow, thick strips. These strips are then cooked until crispy, rendering the fat and releasing a mouthwatering aroma.