Difference between revisions of "Lardon"
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Revision as of 17:09, 22 March 2012
| Ingredients | Oil and fat
Lardons are bits of 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.
