30 авг. 2021 г. · BEWARE, bacon strips cut into little ribbons are not lardons! Don’t get me wrong, there are times when a chopped bacon strip is a great thing to .



What is the difference between bacon and lardons?

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. Lardons are usually made from pork belly or back but may also come from pork leg or other cuts.

What are bacon lardons for?

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 can I substitute for lardons?

As an alternative to lardons, thick rashers of bacon can be cut lengthwise into strips and then into small dice. Uses: Lardons are used in cooking as a flavouring ingredient. They add a distinctive salty taste to meat dishes such as boeuf bourguignon or coq au vin.

What’s the difference between pancetta and bacon lardons?

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 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.

Can you eat bacon lardons?

BACON LARDON RECIPES

Lardons are sure to add a punch to any dish. I love using lardons as a base for stewed black beans, or swapping them for pork belly in a pork belly taco (also saving you close to 3 1/2 hours!). They also make a sumptuous replacement for croutons, according to our gluten-free Bacon Whisperer.

Why do you boil bacon lardons?

The reason you’ll want to continue to cook your bacon without water is to get that meat crisped up, because most people likely have no desire to chow down on rubbery bacon. This final step will allow you to brown the bacon to your desired doneness.

What do lardons taste like?

What distinguishes lardons from American bacon is not just the shape or size, but mostly the taste. They usually are made from pork that has been cured with salt but not smoked, so the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg.

What are bacon lardons and how are they used?

Made of small thin strips of pork meat, bacon lardons are an easy way to add flavor to a dish, without necessarily adding a lot of meat. In tough times (France has been known to have been in a lot of wars in its history after all), this was a simple way to take left over meat and use it to enrich a dish, without spending a lot of money.

Why are lardons so good for You?

And here is why lardons are such a perfect realization of the already pretty perfect food, bacon. When made well, they are just the right balance between crisp and chewy, with enough heft so that you really feel like you are biting into something, but the crackle of salty crisp bacon.

What are lardons made of?

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.

Are bacon lardons bad for You?

Although some people do avoid pork for personal or religious reasons, bacon lardons are a french cooking staple. “ Everything in small quantities ” is the mantra here, and bacon lardons are the type of thing that can be added in small quantities to almost any meal to give that it that extra kick, without leaving you feeling bloated and guilty.