Lardons
From Cookipedia
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.