Difference between revisions of "Lardon"

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{{ingredient}} | [[Cookbook:Oil and fat|Oil and fat]]
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{{wikipedia::Lardon|Lardon}}
 
 
'''Lardons''' are bits of [[Cookbook:Lard|lard]] that can be injected into a tough piece of meat prior to cooking. The injection of lardons is called larding.
 
 
 
In French cuisine, lardons are blocks of bacon, cut in a cuboid shape, about 3 to 4 cm long and a little less that 1 cm wide on the other 2 sides.
 
 
 
[[Category:Fats and oils|{{PAGENAME}}]]
 

Latest revision as of 15:11, 10 May 2012