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 …

Dec 17, 2024 · When you're cooking French food, you'll often encounter the term lardon, which describes cured pork belly that’s typically sliced into matchsticks or batons and rendered until …

Jan 24, 2025 · Lardons is a fancy word for sliced and fried bacon bits (but bigger and better). Sometimes, they are called lardoons or even larding. Lardons come from French cuisine. …

Dec 5, 2025 · Now, let's clear up some confusion: lardons and lard aren't the same thing. Lardons are the diced bits you toss in your meal, while lard is the rendered fat that you might use for …

Jan 3, 2024 · With a crispy exterior and a tender inside, lardons are a step up from simply garnishing with bacon bits. Made with either uncured pork fat or salt-cured pork, and cut into …

Lardons are small strips or cubes of fatty bacon or pork that are used to add flavor and texture to dishes. They are typically cut from the belly or back of the pig and are often used as a …

Jul 12, 2024 · A lardon is a small cube of fatty bacon or pork fat used to add flavor and texture to a dish. It is particularly common in French cooking. The earliest usage of the term, according …

May 16, 2024 · Lardons are small pieces of fat, typically pork fat, that are used extensively in French cooking, as well as in some cooking from other regions. They add a distinctly rich, salty …

Sep 28, 2022 · Learn how to make bacon lardons from both slab and thick-cut cured bacon, and all the ways they can be used in recipes.

Jul 24, 2025 · Lardons are strips or cubes of pork fat that have been cured, typically by salting or smoking. They are a classic ingredient in French cuisine, renowned for their ability to add rich …