Lardons are strips of fat bacon or salt pork used in meat larding. They can also be small strips or cubes of fatty bacon or pork that is cut from a pig's belly. Typically about one centimeter (3/8 inch) wide, lardons are frequently used in French cuisine to flavour salads, stews (Beef Bourguignon), quiches (Quiche Lorraine), potatoes, omelettes and other dishes.
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