what is a lardon?

Question

an ingredient in coq au vin

Answer 1

A lardon is a piece of bacon. Unlike the slices of bacon ubiquitous in the United States, lardons are oblong cubes roughly 1cm×1cm×2cm

Answer 2

A lardon is a piece of bacon taken from the rendered back fat of a pig. Unlike the slices of bacon ubiquitous in most of the English-speaking world, lardons are oblong cubes roughly 1 cm×1 cm×2 cm. This is the most common form of bacon sold in much of Europe, but is something of a gourmet ingredient in the United States.

Lardons are frequently used in French cuisine and are a staple ingredient in Quiche Lorraine among other dishes

If you can't pronounce your 'h's, then its something completely different!! (LOL)

Answer 3

A lardon is a piece of bacon taken from the rendered back fat of a pig.

Answer 4

a lardon is a strip of back bacon about the size of a match stick........also it is a term for cutting veg.same size..........heres some more cuts for you.......paysanne very thin slices in any shape or size.......julienne.very thin strips.........bruniose about 1cm dice......jardenierre..........1/2 cm dice.........macedoine .rough dice ..........have fun with your chicken make sure you cut the bird for sautee.means you need to get 13 pieces from the chicken........2 wings 2 slices of breast 2 drumsticks 2 thighs 2 pieces of breast cut length ways down the breast bone and 3 pieces from the carcass a good chef should be able to do this in under 4 mins buy youself the repetoire de cuisenne it shows you all the classical french cuts ways of cooking and recipes you will ever want to use

Answer 5

Lardons are small strips or cubes of fatty bacon or pork that is cut from a pig's belly. Typically of 1 cm (3/8 inch) on a small side, lardons are frequently used in French cuisine to flavor salads, stews (Beef Bourguignon), quiches (Quiche Lorraine), potatoes, omelettes and other dishes.

Answer 6

Being a classically trained chef, it also refers to a cut, either meat or vegetable, the french word for bacon is "lard" the is why here in Canada our Pork and Beans label in french is "Feves au Lard" even though it is not really bacon but smoked jowl.

Answer 7

True lardon is pancetta. I know this because I worked in a deli, and we sold it. And pancetta is simply cured bacon-cured so you can eat it without cooking.

Answer 8

http://en.wikipedia.org/wiki/Lardon

Answer 9

It s a little piece of chopped up bacon or ham.

Answer 10

Go to this site and you would find out believe me i searched it myself

http://www.sofeminine.co.uk/w/recipes-cooking-ingredient-23/lardon.html