Cookbook:Lardon
Jump to navigation
Jump to search
A Wikibookian suggests that this book or chapter be merged into Cookbook:Lard. Please discuss whether or not this merge should happen on the discussion page. |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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.