Word of Mouth: Lardons

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lardons [LAHR-don] A French term for bacon that has been diced, blanched and fried. Usually cut from slab bacon (as opposed to thin slices associated with American breakfasts) into a 1/4" wide, 1/4" thick, 1" or so long piece. Lardons are used to give flavor and/or texture most often to soups and salads.

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Word of Mouth

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.