Strips of bacon, usually about an inch (2.5 centimeters) long and ¼ inch (0.6 centimeters) wide, that are gently sweated until barely crispy and used as a garniture for stews, braises, and sautés. If you want to avoid a strong smoky taste, blanch the lardons for 10 minutes in boiling water.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.