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Lardons are fatty, thick bacon that has its rind cut off, and that is then chopped into small cubes. You can buy the strips of meat and chop them yourself, or buy them in packages already chopped. They can be made from smoked or unsmoked bacon and depending on which is bought, are used for adding a smoky or salty flavour.

Good ones should have no cartilage in them. Additives may include nitrates, nitrites, salt, sugar, flavourings and spices.

The thick bacon is cut from the pork belly. In France, more than half of pork belly is made into Lardons.

Unchopped, the strips can be used for barding.

Lardons Allumettes

When the thick bacon rashers are cut into very thin, fine strips, they are sometimes called "lardons allumettes" -- meaning "matchstick Lardons."

Cooking Tips

Much of the fat is cooked out, then you can drain even more out on paper towel. Don't add fat to the pan when cooking them.


Thick rashers of bacon or slices of pork belly, chopped.

Storage Hints

When sold in vacuum packages, can be refrigerated for up to 1 month if unopened. Once opened, use within 3 days. Fresh should also be used within 3 days.

History Notes

Heavily salted ones used to be made before refrigeration.


Ensaimada; Gailtaler Speck; Larding; Lardons; Lardo; Lardy Cake; Lard; Pork Fatback; Salt Pork; Speck dell'Alto Adige; Speck

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Also called:

Grammeln, Grieben (German); Chicharrones (Spanish)


Oulton, Randal. "Lardons." CooksInfo.com. Published 02 March 2004; revised 31 May 2009. Web. Accessed 05/20/2018. <http://www.cooksinfo.com/lardons>.

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