Is lardons same as bacon?
Lardons is a fancy word for sliced and fried bacon bits (but bigger and better). Sometimes they are called lardoons or even larding. 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.
What is another name for lardon?
In this page you can discover 11 synonyms, antonyms, idiomatic expressions, and related words for lardon, like: pancetta, polenta, pinenuts, croquette, crouton, red-cabbage, remoulade, sour-cream, hollandaise, sauteed and celeriac.
Are lardons the same as pork belly?
The technical description is as follows: A lardon is a strip or cube of either uncured pork fat or salt cured pork. The pork belly is where bacon comes from. It has softer fat and the delicious meat that we love to eat.
What is the meaning of lardons?
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. Lardons are not normally smoked, and they are made from pork that has been cured with salt.
What do lardons taste like?
What distinguishes lardons from American bacon is not just the shape or size, but mostly the taste. They usually are made from pork that has been cured with salt but not smoked, so the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg.
Why are lardons 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.
What is Jambon called in English?
Translation of jambon – French–English dictionary gammon [noun] the meat of the leg of a pig, salted and smoked.