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181:. According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". The meat (fat) is usually cut into small strips or cubes about one centimeter (
259:
vegetables or meat during the early stages of a recipe, and the crisp browned pork cubes can be added as a garnish or ingredient just before serving: "the crispy bits are used to add a smoky, salty flavor and a pleasant crunch to all kinds of dishes". The rich flavor pairs well with cheeses and
434:). There are two basic kinds of larding needle, hollow and U-shaped. Hollow larding needles are about 5 mm in diameter with some sort of teeth or hook to keep the lard strip attached; they are passed completely through the meat. U-shaped larding needles, often called by the French name
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The origin of larding is in the Middle Ages, when hunting game was a popular activity amongst the upper classes and the meat acquired from it was often too lean and tough because of the animal's natural physical activity; larding provided the equivalent of today's
388:, which details two techniques: surface larding, or "studding", in which the lardons are threaded onto the surface, and interior larding, in which the lardons are left in a channel (made with a larger-sized needle than is used for studding) inside the meat.
95:, 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.
363:
A traditional use for lardons is in a technique called "larding", in which long strips of chilled pork fat are threaded (with the use of a needle) into meats that are to be braised or roasted, such as
379:. These lardons are cut in strips about 3 mm thick and 3 mm wide, and the fat is chilled before cutting and threading. The technique is explained at length in the classic book of
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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. According to the
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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
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In many cuisines around the world, pork fat is used as a flavoring, and lardons are found in various other cultures. In
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specifically recommends using fatback for larding; salt pork, he says, "has a funny taste and won't work".
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sturdy leaf vegetables like spinach and frisée, for which the hot rendered fat can be used as part of the
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lettuce) in which the lettuce leaves are wilted slightly by the addition of still-hot lardons and hot
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calls for beef to be larded with lardons made of ham and bacon. A traditional dish from the
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La bonne cuisine de Madame E. Saint-Ange: the original companion for French home cooking
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Keller, Thomas; Susie Heller; Michael
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Nightly
Specials: 125 Recipes for Spontaneous, Creative Cooking at Home
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these first, to get rid of the overwhelming cured or smoked flavors.
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and other dishes. A particular
Parisian use of lardons is in the
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The needle used is a larding needle (also "barding needle" or
207:
141:, the earliest occurrence of the word is in 1381, in the work
920:(in French). Editions Jean-Paul Gisserot. pp. 32–33.
1072:. Paul Aratow (trans.). Ten Speed Press. pp. 11–13.
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Glorious French food: a fresh approach to the classics
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lardons are used in many traditional dishes such as
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60:The lardon, onions and garlic being prepared for a
870:
700:The cook's dictionary, and housekeeper's directory
359:Larding of a piece of beef, using a larding needle
441:Four larding needles, accompanied by two crossed
950:"Tartiflette: Potato and Reblochon Cheese Melt"
912:Schuffenecker, Gérard; Alain Kauffmann (1997).
240:, a provincial French bread filled with melted
438:, are long needles with a "U" cross-section.
399:cookbook) and for a specific style of cooking
122:, with potatoes, and for other dishes such as
1840:
1234:
873:The food of France: a journey for food lovers
842:"Green Salad with Bacon (Salade aux Lardons)"
571:. Vol. 7. U of Michigan P. p. 657.
327:, and lardons. A regional specialty from the
8:
987:The chef's companion: a culinary dictionary
806:Lomonaco, Michael; Andrew Friedman (2004).
2170:
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869:Villegas, Maria (2005). "Tarte flambée".
703:. H. Colburn & R. Bentley. p. 55
87:), used in a wide variety of cuisines to
45:Small cubes of fatty pork, possibly cured
1575:Peanut butter, banana and bacon sandwich
385:La bonne cuisine de Madame E. Saint-Ange
848:. John Wiley and Sons. pp. 52–53.
692:
690:
560:Lewis, Robert E.; Kurath, Hans (1970).
535:
445:, are found in the coat of arms of the
391:Madame St. Ange recommends larding for
367:filets or veal (especially lean cuts),
319:, a thin pizza-like bread covered with
161:Lardons may be prepared from different
40:Lardon Chase, the Holies and Lough Down
1177:"History of the Chaîne des Rôtisseurs"
1045:"Old-fashioned needle eyes beef trend"
411:recommends using lard or porkbellies (
248:can also be used), bacon lardons, and
1181:Confrérie de la Chaîne des Rôtisseurs
666:Schrambling, Regina (16 March 2005).
447:Confrérie de la Chaîne des Rôtisseurs
7:
990:. John Wiley and Sons. p. 165.
307:. A nineteenth-century recipe for a
75:, is a small strip or cube of fatty
1781:Everything Tastes Better with Bacon
756:"Lardons: Chef's secret ingredient"
605:. Simon and Schuster. p. 705.
52:Preparation of lardons from fatback
781:Worthington, Diane Rossen (2003).
633:Schrambling, Regina (2005-03-16).
299:, a wilted salad (often made with
145:; it advises to insert lardons in
25:
1809:
1808:
1386:
914:"La tarte flambée; Flammekueche"
494:
465:and are added to dishes such as
449:, a French gastronomic society.
1722:J&D's Down Home Enterprises
956:. Chronicle Books. p. 60.
918:Connaître la cuisine alsacienne
762:. 28 November 2007. pp. F3
267:Lardons are frequently used in
1445:Bacon, egg and cheese sandwich
1119:. Artisan Books. p. 213.
1:
954:The Country Cooking of France
812:. HarperCollins. p. 15.
785:. Pan Macmillan. p. 37.
173:, or from cured cuts such as
1043:Ellis, Merle (12 May 1982).
724:"Special Ingredient: Lardon"
722:Diluna, Amy (14 July 2002).
1296:Vallée d'Aoste Lard d'Arnad
1116:The French Laundry cookbook
1047:. Reading Eagle. p. 27
668:"The taste of bacon, cubed"
635:"The taste of bacon, cubed"
202:Some chefs recommend using
91:savory food and salads. In
2468:
1702:Blue Ribbon Bacon Festival
393:braised calf's sweetbreads
37:
26:
2402:
1804:
1384:
1216:
1211:Links to related articles
984:Riely, Elizabeth (2003).
877:. Murdoch Books. p.
567:Middle English Dictionary
546:Oxford English Dictionary
480:, and the split pea soup
138:Middle English Dictionary
132:Oxford English Dictionary
840:Peterson, James (2002).
27:Not to be confused with
1774:Don't Forget the Bacon!
1490:Chocolate-covered bacon
1066:Ébrard, Evelyn (2005).
697:Dolby, Richard (1833).
403:. American food writer
191: inch) wide, then
2316:Linseed (flaxseed) oil
1712:Flitch of bacon custom
360:
252:
226:
64:
53:
38:For Lardon Chase, see
2351:Rapeseed (canola) oil
948:Willan, Anne (2007).
358:
335:, which is made with
232:
221:
59:
51:
2103:Vegetable shortening
1855:Edible fats and oils
1570:Oysters en brochette
2386:Watermelon seed oil
1746:Bacon: A Love Story
1515:Devils on horseback
1480:Chicken fried bacon
1470:Brændende kærlighed
1405:Angels on horseback
1257:Cuts, varieties and
729:New York Daily News
210:is also suggested.
1753:The Bacon Cookbook
1450:Bacon-wrapped food
467:arroz con gandules
461:, they are called
361:
297:salade aux lardons
271:to flavor salads,
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2033:Other animal fats
1973:Manteiga-da-terra
1822:
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1610:Seven-layer salad
1565:Maple bacon donut
1475:Carniolan sausage
1415:Bacon and egg pie
1410:Bacon and cabbage
1126:978-1-57965-126-8
1079:978-1-58008-605-9
997:978-0-471-39842-4
963:978-0-8118-4646-2
927:978-2-87747-286-9
888:978-1-74045-471-1
855:978-0-471-44276-9
819:978-0-06-055562-7
792:978-1-4050-3558-3
673:Los Angeles Times
639:Los Angeles Times
612:978-0-684-81870-2
578:978-0-472-01122-3
453:In other cuisines
206:as a substitute;
16:(Redirected from
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2346:Pumpkin seed oil
2243:Mongongo nut oil
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2122:
1963:Clarified butter
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1795:Seduced by Bacon
1767:The BLT Cookbook
1585:Pigs in blankets
1520:Fool's Gold Loaf
1390:
1368:Vegetarian bacon
1259:similar products
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277:beef bourguignon
246:reblochon cheese
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108:beef bourguignon
106:, stews such as
85:subcutaneous fat
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289:quiche Lorraine
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116:Quiche Lorraine
104:tartes flambées
71:, also spelled
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736:on 4 June 2011
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397:French Laundry
381:French cuisine
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315:region is the
269:French cuisine
262:salad dressing
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100:French cuisine
93:French cuisine
44:
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2420:Essential oil
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2361:Safflower oil
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2341:Poppyseed oil
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2134:Cod liver oil
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1788:I Love Bacon!
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83:fat (usually
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2381:Tea seed oil
2253:Pine nut oil
2228:Hazelnut oil
2083:Mango butter
2078:Cocoa butter
1978:Niter kibbeh
1900:
1793:
1786:
1779:
1772:
1765:
1758:
1751:
1744:
1676:Mitch Morgan
1671:BLT cocktail
1640:Túrós csusza
1540:Hoppin' John
1535:Hangtown fry
1495:Clams casino
1363:Turkey bacon
1302:
1184:. Retrieved
1171:
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225:with lardons
201:
165:, including
163:cuts of pork
160:
142:
136:
130:
128:
97:
72:
68:
66:
2415:Cooking oil
2376:Soybean oil
2331:Perilla oil
2321:Mustard oil
2184:Avocado oil
2144:Seaweed oil
2126:Marine oils
2098:Shea butter
2073:Coconut oil
2009:Chicken fat
1988:Urfa butter
1727:T. A. Denny
1697:Bacon mania
1666:Bacon vodka
1625:Stegt flæsk
1600:Samgyeopsal
1378:Zeeuws spek
1276:Bacon Grill
1186:25 February
1132:26 February
1085:25 February
1051:26 February
1003:26 February
969:26 February
933:26 February
894:26 February
825:26 February
766:25 February
740:26 February
707:26 February
679:25 February
618:25 February
584:26 February
502:Food portal
459:Puerto Rico
409:Julia Child
371:, and lean
333:tartiflette
305:vinaigrette
223:Tartiflette
157:Preparation
2441:Categories
2410:Plant oils
2366:Sesame oil
2326:Peanut oil
2291:Castor oil
2263:Walnut oil
2238:Marula oil
2223:Cashew oil
2213:Almond oil
2159:Vegetable
1707:Danger dog
1692:Bacon Bowl
1661:Bacon soda
1550:Jambonette
1500:Cobb salad
1460:Baconnaise
1440:Bacon soup
1420:Bacon cake
1328:Pork belly
1323:Petit salé
1271:Bacon bits
1266:Back bacon
652:2019-06-28
543:"Lardon".
531:References
281:coq au vin
167:pork belly
143:Pegge Cook
124:coq au vin
62:coq au vin
2336:Pequi oil
2273:Seed oils
2248:Pecan oil
2218:Argan oil
2189:Olive oil
2139:Krill oil
2088:Margarine
2050:Whale oil
2019:Goose fat
1871:Pork fats
1620:Speķrauši
1580:Pig candy
1545:Hot Brown
1455:Baconator
1343:Salt pork
1333:Pork jowl
1286:Guanciale
1162:Peterson
647:0458-3035
417:blanching
293:omelettes
275:(such as
179:salt pork
120:omelettes
2406:See also
2311:Hemp oil
2301:Corn oil
2194:Palm oil
2024:Schmaltz
2014:Duck fat
1939:Tail fat
1924:Dripping
1814:Category
1353:Szalonna
1313:Pancetta
562:"Lardon"
488:See also
478:stamppot
425:marbling
413:pancetta
375:such as
337:potatoes
257:sautéing
244:cheese (
234:Fougasse
204:pancetta
193:blanched
114:such as
2040:Blubber
2000:Poultry
1879:Fatback
1615:Slavink
1555:Kugelis
1530:Garbure
1485:Chivito
1281:Fatback
1146:Ébrard
1099:Ébrard
1029:Willan
549:. 1987.
510:Barding
436:lardoir
432:lardoir
369:poultry
351:Larding
285:quiches
242:gruyère
186:⁄
171:fatback
112:quiches
73:lardoon
18:Lardons
2045:Muktuk
1958:Butter
1934:Tallow
1915:mutton
1901:Lardon
1685:Topics
1649:Drinks
1630:Sundae
1595:Rumaki
1510:Čvarci
1505:Coddle
1397:Dishes
1358:Tocino
1303:Lardon
1123:
1076:
1017:Dolby
994:
960:
924:
885:
852:
816:
789:
783:French
645:
609:
575:
463:tocino
329:Savoie
313:Alsace
151:herons
147:cranes
89:flavor
69:lardon
2175:Fruit
1949:Dairy
1884:Lardo
1737:Books
1348:Speck
1308:Macon
1291:Lardo
1250:Bacon
569:, L.2
520:Lardo
482:snert
345:cream
325:onion
273:stews
214:Usage
197:fried
175:bacon
118:, in
79:, or
77:bacon
33:Lardo
2447:Pork
2206:oils
2177:oils
2165:List
2161:oils
2117:Oils
2002:fats
1983:Smen
1968:Ghee
1951:fats
1929:Suet
1917:fats
1911:Beef
1896:Lard
1889:Salo
1862:Fats
1605:Se'i
1338:Salo
1188:2010
1134:2010
1121:ISBN
1087:2010
1074:ISBN
1053:2010
1019:474.
1005:2010
992:ISBN
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958:ISBN
935:2010
922:ISBN
896:2010
883:ISBN
850:ISBN
827:2010
814:ISBN
787:ISBN
768:2010
742:2010
709:2010
681:2010
643:ISSN
620:2010
607:ISBN
586:2010
573:ISBN
525:Salo
515:Lard
401:hare
377:tuna
373:fish
365:beef
279:and
238:Foix
169:and
149:and
129:The
81:pork
29:Lard
2204:Nut
1465:BLT
1164:523
1148:416
1101:303
472:In
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208:ham
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