3. Heat a small skillet over medium-high heat. Add the pancetta and cook, stirring constantly, until the fat is rendered and the meat is cooked but not crisp, 4 to 5 minutes.

In a food processor or by hand, beat egg yolk with red wine vinegar, Dijon mustard, and shallot. Slowly, in a thin stream, add oil and optional bacon fat, blending well until slightly thickened.

Lardon is just a fancy word for slab bacon sliced into matchsticks (there's some debate as to appropriate dimensions, but about ¼-inch thick, 1-inch long seems to be a sweet spot).

Drain the beans and place in a large pot. Add the bacon, tomatoes, sage, garlic, bay leaves and pepper. Mix well. Add about 8 cups cold water (to cover the beans by 3 inches) and bring to a boil.

While Canadian bacon is for lean salty pork lovers, lardons are for the folks that prize those stripes of fat. Lardons can be cut from the pork belly or fat back, which is, unsurprisingly, more fatty.

Lardons. Lardons are called for in recipes to add bacony flavor to salads, sauces and roasts. They’re cuts of pork belly or ...

Bacon-Lovers Paradise: Lardon A new bacon-centric food truck opens that serves breakfast, lunch and dinner. By Adam Perez • Published October 11, 2010 • Updated on October 11, 2010 at 12:48 pm ...

Well, Prep Schootroids, it’s another year, isn’t it? And what better way to kick it off than with a brief homage to our old friend Mr. Bacon.Bacon was invented long before the age of ...

Lardons are pork fat (pancetta or slab bacon) sliced into matchsticks. Be sure to prepare the lardons over low heat, slowly, turning often, until they are crisp.