Thin slices of meat (usually bacon) cut so as to provide some fat and some lean meat on most slices.
Small, chunks or strips of bacon or pork fat, (smoked or unsmoked) used to flavour dishes.
Diced bacon that is blanched and fried.
Lardons are small, chunky strips of fat bacon or pork fat (smoked or unsmoked) used to flavour dishes such as quiches or salads or they can be sweated with onions as a base for soup.
Strips of fat, bacon or salt pork for larding meat; inserted in lean meats to add flavor.
Juienne of bacon. Strips of salt pork used for larding.
Julienne of bacon. Strips of salt pork used for larding.
Lardons are small, chunky cubes of bacon (smoked or...