Lardon
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A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat, used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for
Preparation of lardons from fatback
The lardon, onions and garlic being prepared for a coq au vin
Tartiflette with lardons
Fougasse de Foix, a provincial French bread filled with melted gruyère cheese (reblochon cheese can also be used), bacon lardons, and crème fraîche
Beef bourguignon
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Beef bourguignon or bœuf bourguignon, is a French stew of beef braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnis
Lardon
…has been cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as Quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin. The Oxford English Dictionary defines "lardon…
A dish of bœuf bourguignon
Beef bourguignon cooked in a Dutch oven
Beef bourguignon with boiled potatoes, as served at the Paris Beaubourg bistro in Paris