Lardons are small chunks of diced bacon (smoked or unsmoked) that are used to give a good, salty depth of flavour to robust dishes such as coq au vin. They’re sold vacuum-packed in most supermarkets, but if you can’t find them buy thick rashers of bacon and dice them yourself.
Asparagus with pearl barley and bacon
Smoked bacon, leek and roast garlic quiche
Pork chops with creamy bacon cabbage
Creamed Brussels sprouts
Lardons will keep in the fridge for about three days.
Lardons are commonly used to flavour dishes such as quiche, or are fried with onions and used as a base in soups or stews. Alternatively, try frying them and scattering them over salads.
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