lardon
Sign in to saveAlso known as lardoon
thumb|Preparation of lardons from fatback thumb|The lardon, onions and garlic being prepared for a coq au vin
In the Vinony graph
Vinony's link graph records 392 inbound references to lardon, and connects out to bacon, vegetable oil and tallow.
It is catalogued under topics including French cuisine and Pork.
Vinony links it to 7 Wikipedia language editions.
~6 min read
Encyclopedic overview
7 sectionsContents
- Preparation
- Usage
- Larding
- In other cuisines
- See also
- References
- External links
thumb|Preparation of lardons from fatback thumb|The lardon, onions and garlic being prepared for a coq au vin
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. Lardons are not normally smoked, and they are made from pork that has been cured with salt.
Excerpted from Wikipedia’s “lardon” article, available under the CC BY-SA 4.0 licence.