What are lardons?
Lardons is the French term for small matchstick-cut pieces of bacon or larding fat cut from the belly of pork. They are used to add moisture to lean meats while roasting, or in stews, fricassees, fried dishes, and more.
Lardons are often blanched before using to remove excess salt and fat. A main ingredients of Quiche Lorraine, hot fried lardons added to a frisée salad along with a poached egg make a French bistro classic.