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What smoked bacon lardons?
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.
Is lardons the same as 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. Like lardons, it’s cured and can be sold in cubes, but it’s also available thinly sliced or in slabs. In addition, lardons are sometimes smoked, whereas pancetta is never smoky.
What are bacon lardons used for?
Lardons are small chunks of diced bacon (smoked or unsmoked) that are used to give a good, salty depth of flavour to robust dishes such as coq au vin. They’re sold vacuum-packed in most supermarkets, but if you can’t find them buy thick rashers of bacon and dice them yourself.
What are lardons made of?
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 do you use lardon for?
Lardon’s can also be used in Slow Cooker Coq au Vin, quiches, omelettes, as a pizza or baked potato topping.
Can you smoke lard?
One thing that we do that I think is really wonderful is that we put it into the smoker and we smoke it and we render it in the smoker. Then we have this smoked lard that we then turn into a caramel and sometimes add some whiskey to. You can serve that with just about anything. It’s unbelievable.
What is a smoked lardon?
The Lardon is a small strip or chunk of fatty pork (in our case, bacon), that is used for cooking, or simply munching! Our Lardons are made from thick slices of our smoked bacon, which is made from Indiana pork sustainably raised without antibiotics or hormones.
Is lardon the same as salt pork?
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.
Why is it called a lardon?
The Oxford English Dictionary defines “lardon” as “one of the pieces of bacon or pork which are inserted in meat in the process of larding”, giving primacy to that process.
What is the difference between bacon and lardon?
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).
Is pork belly the same as lardon?
Well, for starters, lardon is made from pork belly or fatbacks while bacon is cut from the back, side, or the belly of pork. Lardon also has a higher fat content than bacon, which gives it a richer flavor, it is used as a base to flavor French cuisines including salads.