Lardon

A lardon (plural: lardons) is a small cube or strip of salt pork, bacon (usually pancetta), or pork fatback, typically about 1 centimeter (1/3 inch) in size. Lardons are used in French cuisine and are often rendered to release their fat and add flavor to dishes.

Culinary Uses:

Lardons can be used in a variety of dishes, including:

• Salads: Added to salads for a salty, savory flavor and crispy texture.
• Soups and Stews: Used to flavor soups and stews, often as a base for sautéing vegetables.
• Quiches and Tarts: A common ingredient in quiches and tarts, providing a rich and savory element.
• Braised Dishes: Used to add depth of flavor to braised meats and vegetables.
• Gratins: Sprinkled on top of gratins for added richness and flavor.
• Stuffings: Mixed into stuffings for poultry or other meats.

Preparation:

Lardons are typically prepared by cubing or slicing the salt pork, bacon, or fatback, then blanching them briefly in boiling water to remove excess salt. They are then sautéed or rendered in a pan until crispy and golden brown, releasing their flavorful fat.

Variations:

The term "lardon" can sometimes refer to other types of cured pork products cut into small pieces. Depending on the region and recipe, different cuts of pork and curing methods may be used.