thumb|Preparation of lardons from fatback thumb|The lardon, onions and garlic being prepared for a coq au vin
thumb|Preparation of lardons from fatback thumb|The lardon, onions and garlic being prepared for a coq au vin
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).