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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 roasted.
Bacon is a type of salt-cured pork [1] ... It may also be cut into lardons. One teaspoon (4 g or 0.14 oz) of bacon grease has 38 calories (40 kJ/g). [52]
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 post Pancetta vs Bacon: What’s the Difference? appeared first on Taste of Home. Can you use bacon in place of pancetta? We explain the differences between these two pork belly products.
Do not miss the pillowy pierogis, delicious roast chicken, or the tableside smashed potato with crème fraîche, chives, bacon lardons, and an optional scoop of caviar.
Salt pork that contains a significant amount of meat, resembling standard side bacon, is known as "streak o' lean." [6] It is traditionally popular in the Southeastern United States. As a stand-alone food product, it is typically boiled to remove much of the salt content and to partially cook the product, then fried until it starts to develop a ...
The scallops sat in a streak of pea purée and were topped with braised bacon lardons, pickled fennel, and chives. When I took a bite, the scallop immediately melted in my mouth.
Sliced jowl bacon Fried pork jowl. Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America, it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon, or joe meat.