The French term lardons refers to small strips or squares of fat cut from the belly of a pig. They are often sauteed until crunchy and added to salads (such as this one) and other dishes, including stews, fried potatoes and omelettes. The same term is used for strips of pork fat that are inserted into leaner cuts of meat with a larding needle to increase tenderness and moisture. In the United States, slab bacon (rind removed), which comes from the side of the pig, is a good substitute for the pork fat. Salt pork, which comes from the belly of the pig, can also be used.
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