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.
When the thick bacon rashers are cut into very thin, fine strips, they are sometimes called “lardons allumettes” — meaning “matchstick Lardons.”
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.
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.
Heavily salted ones used to be made before refrigeration.