Food glossary

Used to make lardons


These are small pieces of thick cut bacon, sold ready-chopped. As an alternative to lardons, thick rashers of bacon can be cut lengthwise into strips and then into small dice.

Uses: Lardons are used in cooking as a flavouring ingredient. They add a distinctive salty taste to meat dishes such as boeuf bourguignon or coq au vin.

To store: Keep vacuum-packed lardons in the fridge for up to 1 month, once opened use within 3 days. Fresh lardons should be stored in the fridge and used within 3 days.