What is lardon in cooking?

Lardon is just a fancy word for slab bacon sliced into matchsticks (there’s some debate as to appropriate dimensions, but about ¼-inch thick, 1-inch long seems to be a sweet spot). Lardons are a key ingredient in a classic frisée salad, among other French standbys (coq au vin, beef bourguinon, tarte flambée).

What is the difference between bacon and lardon?

Lardons are a type of bacon that originated in France. Unlike American bacon, typically sold in strips, lardons are cubes or short strips of bacon cut crosswise. In other words, lardons, first and foremost, are a kind of bacon cut.

What is the meaning of lardon?

A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.

What are lardons made from?

Lardons come from French cuisine. Originally and traditionally lardons were made from salt-cured pork, not smoked bacon. You can feel free to use whatever you like. Other cuisines—lots of other cuisines—includes small bit of cooked pork in their dishes, but the word lardons is French.

What is another name for lardon?

In this page you can discover 11 synonyms, antonyms, idiomatic expressions, and related words for lardon, like: pancetta, polenta, pinenuts, croquette, crouton, red-cabbage, remoulade, sour-cream, hollandaise, sauteed and celeriac.

Is pancetta bacon A lardon?

pancetta. In short, lardons are a French type of bacon that’s cured and cut into cubes. Pancetta is an Italian specialty meat also made from pork. In addition, lardons are sometimes smoked, whereas pancetta is never smoky.

How do you fry bacon lardons?

Cooking instructions: ShallowFry Before Cooking: Preheat 5ml of oil in a frying pan over a moderate/high heat. Place bacon lardons in preheated pan. During Cooking: Fry over a moderate/high heat for 5 mins. stirring as they cook.

What is a good substitute for lardons?

Tofu bacon is a suitable substitute for bacon lardon since it’s rich in protein. It has become an apt source of iron and calcium. Tofu bacon has thin slices, but it doesn’t get crunchy. Tofu bacon can be marinated in tomato sauce, Worcestershire sauce, or maple syrup.

Can you substitute bacon for Lardon?

If you don’t have bacon lardon, tempeh bacon is a great choice. It can be cut from the thin strips of tempeh. Tempeh bacon is made by marinating it in savory and sweet sauces. It can be cooked and used just like lardons.

Is Lardon the same as pancetta?

Note: Think of pancetta as Italian bacon. Lardons are pork fat (pancetta or slab bacon) sliced into matchsticks. Be sure to prepare the lardons over low heat, slowly, turning often, until they are crisp.

Can you use bacon lardons instead of pancetta?

If you can’t find pancetta, it’s almost always OK to substitute bacon for pancetta. Alternatively, you can substitute pancetta in recipes that call for bacon lardons. The two have very similar textures and flavors since they’re both made from pork belly, although bacon has a heavier, smokier flavor.

What are lardons and how do you use them?

If strip bacon from the package can be too flabby, too gristly, too crumbly, too burnt, lardons are the just right of juicy, salty cured pork. Lardons are a key ingredient in a classic frisée salad, among other French standbys (coq au vin, beef bourguinon, tarte flambée).

What is lard used for in cooking?

Traditionally, lard has stepped in for things like butter or oil when it comes to cooking and deep-frying (or actually those oils have come to replace lard, which was used in older recipes). Lard is useful for both frying and baking.

What’s the difference between A lardon and bacon?

Lardon is just a fancy word for slab bacon sliced into matchsticks (there’s some debate as to appropriate dimensions, but about ¼-inch thick, 1-inch long seems to be a sweet spot).

How do you make Lefebvre’s lardons?

Lefebvre cures his own lardons, but you can easily pick up packaged slab bacon from the supermarket and slice the batons yourself. To make them on your own, slice slab bacon into ¼” strips. Cook them slowly over medium heat until most of the fat has rendered out. Stay alert!