Lardon refers to small strips or cubes of fatty pork, typically taken from the belly or back of the pig. They are similar to bacon but are typically not smoked or cured. Lardons are prized for their rich flavor and ability to add depth and richness to dishes when cooked. They are often used as a flavoring agent in French cuisine, particularly in dishes such as salads, quiches, soups, and stews. Lardons are commonly rendered in a pan until crispy and golden brown, releasing their flavorful fat, and then used to sauté vegetables or add to various dishes for added richness and flavor.

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