Using Bacon in Cooking

Rindless streaky bacon rashers are used to line terrines and loaf tins, or rolled around a filling to be served as an hors d’oeuvre. They need to be stretched before use, to prevent shrinkage during cooking. Bacon lardons are used in French cooking as a flavouring ingredient - their strong, often salty, taste is essential in many classics such as boeuf bourguignon and coq au vin.