Difference between revisions of "Lardon"

Revision as of 17:04, 26 March 2012

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-{{ingredient}} | [[Cookbook:Oil and fat|Oil and fat]]
+#REDIRECT [[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}}]]