What are smoked lardons?

What are smoked lardons?

Lardons is a fancy word for sliced and fried bacon bits (but bigger and better). Sometimes they are called lardoons or even larding.

Is speck the same as guanciale?

Speck. Speck is lightly smoked and cured pork belly. In Germany, ‘speck’ refers to pork fat that may have no meat in it, though Italian speck is leaner than guanciale. Italian speck is similar to prosciutto as it’s made from the same cut.

Why are they called lardons?

Lardons are not normally smoked, and they are made from pork that has been cured with salt. The Oxford English Dictionary 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.

Is prosciutto and Parma Ham the same?

Prosciutto is a sweet, delicate ham. The word is the Italian for ham, but it is widely used to describe various seasoned and cured air-dried hams. The most famous is ‘prosciutto di Parma’ or Parma ham, which is salted and air-dried for at least eight months and up to two years.

What is a lardons in English?

lardon in British English (ˈlɑːdən ) or lardoon (lɑːˈduːn ) noun. a strip or cube of fat or bacon used in larding meat.

Is lardon a French word?

Lardon is a small strip or cube of pork fat used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.

Where does the Bacon in lardons come from?

When made well, they are just the right balance between crisp and chewy, with enough heft so that you really feel like you are biting into something, but the crackle of salty crisp bacon. Lardons come from French cuisine. Originally and traditionally lardons were made from salt-cured pork, not smoked bacon.

What’s the secret to making a good Lardon?

Making a good lardon takes two things: just a little bit of patience and a slab of quality bacon. In this recipe, I’ll give you the secret to making lardon that are crispy on the outside and tender on the inside with flavor the whole way around. Think of these more as bacon croutons and let’s set our imaginations wild with the possibilities.

What’s the difference between A lardon and a lardoon?

Because most thing involving bacon can be life changing. Lardons is a fancy word for sliced and fried bacon bits (but bigger and better). Sometimes they are called lardoons or even larding. And here is why lardons are such a perfect realization of the already pretty perfect food, bacon.

What kind of salad is made with lardons?

Lardons are a key ingredient in a classic frisée salad, among other French standbys (coq au vin, beef bourguinon, tarte flambée). The man behind our favorite frisée, chef Ludo Lefebvre of L.A.’s Petit Trois, is one of the lardon’s biggest fans.