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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.
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.
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.
Los Lardons son pequeños trozos de grasa, típicamente grasa de cerdo, que se utilizan ampliamente en la cocina francesa, así como en algunas cocinas de otras regiones. Añaden un sabor salado y claramente rico a la comida que algunos consumidores encuentran bastante agradable.
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...
25 de ene. de 2024 · Mary McMahon. Last Modified Date: January 25, 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 thin, juicy, and crispy pieces of pork cut from slab bacon, used to add flavor and texture to dishes like quiches, soups, or salads. Learn how to make lardons, how they differ from bacon, and how to use them in French cooking with tips and recipes.
