Lardons

Lardons are small strips or cubes of fatty bacon or pork fat used in cooking to add flavour and texture to savoury dishes and salads.

Lardons are small strips or cubes of fatty bacon or pork fat used in cooking to add flavour and texture to savoury dishes and salads. In French cuisine, the term also refers to the strips of fat inserted into meat during larding, a traditional method for helping lean meat stay moist while roasting or braising. Lardons are familiar to Canadian readers through French cuisine and restaurant cooking, especially in dishes influenced by French and Québécois culinary traditions.

Definition

Lardons are small pieces of fatty bacon or pork fat, usually cut into strips or cubes. They are valued for the salty, rich flavour they add when cooked.

Culinary use

They are often rendered or browned before being added to dishes such as frisée salad, quiche, coq au vin, soups, and potatoes. Their role is to contribute both fat and texture.

Larding

Historically, lardons were also used in larding, a method of threading strips of fat into lean meat before cooking. This technique was intended to improve moisture, tenderness, and flavour.

Etymology and history

The term has long been used in French and English culinary writing, with historical dictionary sources tying it to meat preparation and larding. Some modern sources also note early cookbook usage from the late medieval period.