what are lardons

Lardons are small strips or cubes of fatty bacon or pork fat, usually subcutaneous fat, used in a wide variety of cuisines to flavor savory food and salads. They are not normally smoked and are made from pork that has been cured with salt. Lardons are frequently used in French cuisine to flavor salads, stews, quiches, potatoes, omelettes, and other dishes such as coq au vin. They are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as Quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin. Lardons are a key ingredient in a classic frisée salad, among other French standbys. The term "lardon" is also used for the process of larding, which involves threading lardons with a needle into meats that are to be braised or roasted.