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Lardons ( porc )

Smoked or salted bacon or pork belly (poitrine). If you want lard (pure pork fat) look for saindoux.

Lardons are diced bits (dés) ready to pop into a quiche Lorraine, fougasse or tartiflette or a dozen other recipes.

However, if you want slices to make a BLT you need poitrine fumée tranchée, especially fines tranches, thin slices.


Text © Dana Facaros

Image by Patrice78500