Lardons is just a fancy word for slab bacon that is sliced into matchsticks. Lardons were originally used to add fat and richness to lean cuts of meat before roasting or braising. Cut into thin matchsticks (there’s some debate among chefs as to the appropriate dimensions, but about ¼ inch (6 mm) thick by 1 inch (2.5 cm) long seems to be the way to go, for me), the lardons could be inserted right into the meat itself. Appropriately enough, this process is called larding! Because they are more fat than meat, lardons are slightly chewier than cooked sliced bacon. They are excellent in salads, the most classic being the frisée-lardon, and to add flavor and texture to frittatas, soups, and braises.
Combine the oil and bacon in a large sauté pan over medium heat and cook, stirring occasionally, until golden brown and slightly crispy, about 8 minutes.
Remove the bacon with a slotted spoon to a plate lined with paper towels. Pour the rendered fat into your “grease” jar and refrigerate.
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