Daily Feature Glossary Terms

Meat, generally fatty bacon or pork fat, that is cut into strips 1/4 inch across and 1 to 1 1/2 inches long that is cooked to remove the fat. Lardons which become crispy with cooking, are used to add flavor and texture to salads, soups or other dishes. Lardons are also used for larding (adding fat) to tenderize as well as add flavor and moisture to tough, dry cuts of lean meat while the meat cooks.