lardons explained

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   Lardons is French for “little pieces of lard,” which are belly fat from the pig. 

Originally they were probably just the fatty part, with the meaty or streaky part of the bacon reserved for eating. Nowadays, we use the meaty, streaky part, and they are cut into small, usually 1 or 2 inch cubes. These are then added to the dish at the beginning cooking steps to add flavour, calories, fat, mouthfeel, and generally make a dish richer and appetizing. 

Remember, lardons were a country, farmer, peasant, poor person's way to add meaty flavor to their basic food. 

Other similar examples can be found in Spanish cooking (see trucha a la navarra) and in the Italian method of dicing pancetta and rendering it at the beginning of many dishes - also in the use of salt pork for the beginning stages of new england clam chowder. These are jsut a few of many, many examples.

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: lardons explained Posted: 26 May 2010 at 11:59
	Lardons is French for “little pieces of lard,” which are belly fat from the pig. Originally they were probably just the fatty part, with the meaty or streaky part of the bacon reserved for eating. Nowadays, we use the meaty, streaky part, and they are cut into small, usually 1 or 2 inch cubes. These are then added to the dish at the beginning cooking steps to add flavour, calories, fat, mouthfeel, and generally make a dish richer and appetizing. Remember, lardons were a country, farmer, peasant, poor person's way to add meaty flavor to their basic food. Other similar examples can be found in Spanish cooking (see trucha a la navarra) and in the Italian method of dicing pancetta and rendering it at the beginning of many dishes - also in the use of salt pork for the beginning stages of new england clam chowder. These are jsut a few of many, many examples.

Sponsored Links