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Lardons
Appears in
Published 2010
- Remove the rind from the slab bacon.
- Cut in smooth strokes and try not to remove any meat.
- Save the rind for flavoring soups and braises.
- Place the trimmed slab bacon, fatside down and cut into even, thick slices.
- Stack the slices and cut horizontally into what is called a lardon.
- The thickness of the slice can be adjusted depending on the size of the lardons needed.
- Two samples of large and small lardons.
- To blanch lardons: Place the lardons in a saucepan and add enough cold water to cover.
- Place over medium-high heat and bring to a boil. Impurities will rise to the surface in the form of white foam.
- Refresh in cold water.
- Drain through a sieve.
- Place on paper towel to finish draining. The lardons are ready to be used.
