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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.
Preparación de lardons de fatback. Lardones, cebollas y ajos preparados para elaborar coq au vin. El lardon es una pequeña tira ( mecha o albarda) o cubo de tocino de cerdo usada en diversas gastronomías para dar sabor a recetas saladas y ensaladas.
21 de sept. de 2015 · If strip bacon from the package can be too flabby, too gristly, too crumbly, too burnt, lardons are the just right of juicy, salty cured pork. Lardons are a key ingredient in a classic frisée...
Un lardon es un cubo de carne que generalmente tiene un alto contenido de grasa y se usa para agregar sabor a muchos platos. En general, el tocino se usa para hacer lardons, pero los lardons de cerdo en general también son comunes.
16 de may. de 2024 · Lardons are small pieces of fat, typically pork fat, that are used extensively in French cooking, as well as in some cooking from other regions. They add a distinctly rich, salty flavor to food which some consumers find quite enjoyable.
3 de ene. de 2024 · Lardons are small pieces of uncured or salt-cured pork fat that add crispy, salty, and smoky flavor to dishes. Learn how to make, cook, and use lardons in various French and international cuisines.
20 de abr. de 2016 · Learn how to make lardon, crispy and tender bacon cubes, with slab bacon and low heat. Find out the difference between lardon and pork belly, and the best ways to use them in salads, quiches, omelettes and more.
