Lardon

Lardons, sometimes referred to as lardoons, are small strips or cubes of fatty bacon or pork fat that add a flavorful punch to various dishes. These delectable morsels are a staple of French cuisine, where they are often employed to elevate meats, salads, and savory preparations.

In French culinary tradition, lardons are frequently inserted into meats using a needle before braising or roasting—a technique known as larding. They are typically made from salt-cured pork that has not been smoked, imparting a rich, ham-like flavor.

Preparing lardons involves cutting pork belly, fatback, bacon, or salt pork into small strips or cubes, then blanching and frying them. Unlike American bacon, which is smoked, lardons possess a distinctive taste that can be approximated with pancetta or ham if necessary.

Lardons are incredibly versatile. The fat rendered during cooking can be used to sauté vegetables or meat, while the crispy, browned pork bits make a delightful garnish or ingredient. Lardons are featured in a variety of French dishes such as salads, stews, quiches (like quiche Lorraine), omelettes, and potato dishes. They also pair wonderfully with cheeses and robust greens like spinach and frisée.

There is also a traditional technique called larding, in which strips of chilled pork fat are threaded into meats before cooking. This method, which dates back to the Middle Ages, was originally used to add fat to lean, tough meats from game hunting. Special larding needles are employed to thread the fat into meats such as beef, veal, poultry, and even lean fish.

Lardons are not exclusively a French phenomenon; they appear in cuisines around the world. For instance, similar ingredients are utilized in Puerto Rican dishes like arroz con gandules.

So, the next time you seek to add a burst of flavor to your meal, consider reaching for some lardons. They might just become your new secret ingredient!