Preparation of lardons from fatback

A lardon is a small strip or cube of pork fat (usually subcutaneous fat) used in cooking to flavor foods. Lardons are used for larding in French cuisine, and in many cuisines to flavor a wide variety of savory dishes.

Lardons may be prepared from different cuts of pork, including pork belly and fatback. Often, they are prepared from cured cuts, including bacon, salt pork and pancetta. The meat (fat) is usually cut into small strips or cubes about one centimeter (3/8 inch) wide, then blanched or fried. It is common for the lardons to be used for two distinct purposes in the same dish. The fat rendered from the cubed pork is good for sauteing vegetables or meat during the early stages of a recipe, and the browned crispy pork cubes can be added as a garnish or ingredient just before serving.

Lardons are frequently used in French cuisine to flavor salads, stews (beef bourguignon), quiches (Quiche Lorraine), potatoes, omelettes and other dishes.^[1]

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Fish and Brewis

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