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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]
Philippine tocino. Tocino is bacon in Spanish, [1] typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine.
The cuts are first brined in solution of salt and garlic (locally salamura), to enhance flavor and help preservation, commonly together with continental-style bacon (slanina locally), lardon (also called slanina, sometimes white bacon or soap bacon) and ribs. Then they are cured by hanging them in freezing winter winds, over a smoldering lumber ...
Bottled seasoning condiments at a store in Trinidad and Tobago. This is a list of brand name condiments. A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, [1] or in some cultures, to complement the dish.
The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as "bacon", "lard" or "fatback" in general, depending on context. Unlike bacon, salo contains more fat than lean meat and unlike lard, salo is not rendered. It is similar to Italian lardo, the main difference is that lardo is sliced for curing.
Thanks in part to deep marketing pockets from mega-corporation, McCormick, the spice has gained momentum globally. Beyond wildly inventive uses of Old Bay, the hyper-regional food has been given a ...
Traditionally, Zeeuws spek is eaten on whole-grain bread with mustard; other uses include serving it as an hors d'œuvre, [6] on a salad, [7] or with baked potatoes. [8] A notable sandwich with Zeeuws spek is made in Vermaat restaurant, in IJsselstein; Ronald van der Kruk uses Zeeuws spek, bacon, katenspek (bacon which is boiled before it is smoked), and ontbijtspek ("breakfast bacon").
Similar to my husband’s grandmother’s application of the seasoning, many commenters mentioned using the blend in a vintage recipe called Beau Monde Dip, which Long describes as “a vegetable ...