Lardons

Lardons are small strips or cubes of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. Originating from French cuisine, lardons are not usually smoked or cured. They are a key ingredient in many dishes such as Quiche Lorraine and Salade Lyonnaise, and are used for larding, a cooking technique in which lardons are inserted into meat to add moisture and flavor.

History

The term "lardon" originates from the French word "lard", which means bacon or pork fat. The use of lardons in French cuisine dates back to the Middle Ages, when they were used to add flavor to a variety of dishes. Over time, the use of lardons spread to other cuisines, including Italian and British cooking.

Preparation

Lardons are prepared by cutting the fatback or belly of the pig into small strips or cubes. They are then blanched or partially cooked in water or broth to remove some of the fat. This process also helps to tenderize the lardons and reduce their strong flavor. After blanching, the lardons are usually sautéed or fried until they are crispy.

Culinary Uses

Lardons are used in a variety of dishes to add flavor and texture. They are a key ingredient in many traditional French dishes, such as Quiche Lorraine, where they are mixed with cheese and eggs to create a savory filling, and Salade Lyonnaise, a salad made with lardons, poached eggs, and a Dijon vinaigrette. In addition to these dishes, lardons are also used in stews, soups, and pasta dishes, and can be used to lard meats, a technique that involves inserting lardons into meat to add moisture and flavor.

See Also

• Bacon
• Pancetta
• Guanciale
• Fatback