what is lardon

A lardon is a small strip or cube of fatty bacon or pork fat, used in a wide variety of cuisines to flavor savory food and salads. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine, lardons 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 also used for larding, by threading them with a needle into meats that are to be braised or roasted. The term "lardon" can refer to any bacon that has been cut into cubes before being blanched or fried. Lardons are a key ingredient in a classic frisée salad, among other French dishes. To make lardons, slab bacon is sliced into matchsticks, about ¼-inch thick and 1-inch long. Lardons are crisp on the outside and tender on the inside, and they maintain their shape in a way that strip bacon cannot.