The Perfect Lardons

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! Becaus