Lardons are an elevated expression of bacon: when done right they balance crisp and chewy textures so each bite has satisfying heft and a salty crackle. Proper lardons are usually cross-sliced thick-cut slab bacon—think thick matchsticks about 1/4 to 1/3 inch wide—though you can cut them larger for a meatier bite or use pancetta in place of bacon.
Slicing the bacon before cooking gives you control over the size and uniformity of the pieces. Cook them over moderate heat so the fat renders slowly and the exterior crisps while the interior remains tender. Some butchers sell pre-cut lardon-sized pieces; you can also crumble cooked bacon, but that yields uneven, flakier bits rather than the toothsome little strips lardons are known for.
Lardons add richness to salads and many savory dishes. They work especially well in a frisée or bistro salad, and they’re a flavorful addition to chowders, stews like coq au vin, creamy coleslaws, and egg dishes such as frittatas.
- What Are Lardons?
- How to Make Bacon Lardons
- Make Ahead and Storage
- FAQs
- How To Use Bacon Lardons
- More Bacon Cooking Tips
- Bacon Lardons Recipe
How to Make Bacon Lardons: Making chewy, crispy bacon lardons at home is both stupidly simple and also possibly life changing.
What Are Lardons?
Lardons are simply larger, sliced and fried bacon pieces that offer more texture and presence than crumbled bacon. The term is French and originally referred to salt-cured pork rather than smoked bacon, but you can use whichever bacon you prefer. Many cuisines use small pieces of cooked pork in dishes, but the name lardons comes from French cooking.
How to Make Bacon Lardons
- Cut the bacon: Prepare a plate lined with paper towels for draining. Take about 4–6 strips of thick-cut bacon and slice them crosswise into 1/4- to 1/3-inch pieces. For cubed lardons, cut the bacon into roughly 1/3-inch dice.
- Cook the lardons: Heat a large, heavy skillet over medium heat. Add the bacon pieces and stir occasionally as the fat renders. Cook until the pieces are cooked through and slightly crispy—the exterior should have a pleasant crisp while the interior keeps some chew. Avoid high heat or overcooking; lardons should be more substantial than fine bacon crumbles.
- Drain the lardons: Use a slotted spoon to transfer the cooked pieces to the paper towel-lined plate to drain excess fat. Lardons are excellent warm, but they’re also fine at room temperature for adding to dishes.
Make Ahead and Storage
You can prepare lardons in advance. Store them in a tightly sealed container at room temperature for up to a day or refrigerated for up to five days. Bring them to room temperature before using or gently rewarm them in a low oven or over low heat in a skillet.
FAQs
Cooking time depends on bacon thickness, stove heat, and pan load, but most lardons take about 4–7 minutes. Keep the heat moderate so they render and brown evenly.
Thick-cut bacon is ideal because it gives a crisp exterior and a meaty interior. Regular or extra-thick cuts work well; thin bacon will produce lighter, crisper pieces but won’t have the same chew.
There’s a range in quality and flavor. Any bacon can make tasty lardons, but higher-quality or traditionally cured pork will yield more flavorful, nuanced results.
How To Use Bacon Lardons
Lardons are classic in salads like frisée or bistro-style salads paired with a poached egg. They also enrich stews, omelets, quiches, tarts, and potato dishes. Make extra—you’ll likely snack on some while assembling your dish.
Other great uses include sautéed vegetables (such as kale or Brussels sprouts), bitter-leaf salads with a bacon vinaigrette, or creamy coleslaw. They’re also an easy, flavorful topping for frittatas and many savory bakes.
More Bacon Cooking Tips
- How to cook bacon in the oven — an easy, hands-off method for even crisping.
- How to cook bacon in the air fryer — fast and convenient for small batches.
- Candied bacon — a sweet-salty treat that makes a great garnish or snack.
Bacon Lardons
Ingredients
- 4 strips thick-cut bacon (or as much as needed)
Instructions
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Line a plate with paper towels. Cut 4–6 strips of thick-cut bacon into 1/4–1/3-inch slices or dice into 1/3-inch cubes for cubed lardons.
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Heat a large, heavy skillet over medium. Add the bacon pieces and cook, stirring occasionally, until the fat renders and the pieces are cooked and slightly crispy. Avoid very high heat so the pieces remain a little chewy inside.
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Transfer lardons to the paper towel-lined plate to drain. Use them warm or at room temperature on salads, frittatas, stews, or as a topping.
Notes
Nutrition
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