Lardon
Revision as of 14:18, 19 March 2010 by QuiteUnusual (talk)
| 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.
