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Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]
Preparation of lardons from fatback. 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. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or ...
Coq au vin (/ ˌ k ɒ k oʊ ˈ v æ̃ /; [1] French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.A red Burgundy wine is typically used, [2] though many regions of France make variants using local wines, such as coq au vin jaune (), coq au riesling (), coq au pourpre or coq au violet (Beaujolais nouveau), and ...
Cook the steak in a pan or on a grill to medium-rare to ensure the most tenderness and get those juices flowing. You should let your steak rest for a few minutes before slicing it against the grain.
Lardo di Colonnata is included in the Ark of Taste catalog of heritage foods as well as enjoying PGI (protected geographical indication) status since 2004. [2] It is composed of over 90% lipids. [3] Another prized form of lardo is Vallée d'Aoste Lard d'Arnad, a PDO product from the comune (municipality) of Arnad, in Aosta Valley.
Whether it's comfort foods such as pastas, the excellent brick chicken au vin with earthy mushrooms, bacon lardons, and sweet roasted vegetables in red wine sauce or veal Milanese, The Davidson ...
Ingredients: 8 oz (225g) lean ground beef. ½ cup (60g) onion, finely minced. 1 teaspoon garlic powder. ½ teaspoon black pepper. ½ teaspoon salt. ½ teaspoon dried thyme or oregano
The subcutaneous fat and skin on the back are used to make pork rinds, a variety of cured "meats", lardons, and lard. British pork scratchings and Hispanic chicharrones are also prepared from this cut.