L is for… lardons

Published: October 1, 2025 by Gill Harris 828

What are they?

A real unsung hero, these small cubes of cured pork quietly fuel some of France’s most iconic dishes, adding flavour to quiches, stews and salads.

Where are they from?

They date back to France in the Middle Ages when traditionally, they were used to ‘lard’ (insert fat into) lean meats to keep them moist during roasting. Over time, they became a standalone ingredient in French cuisine, valued for their ability to add depth and richness to dishes.

Aren’t they the same as cubed pancetta?

Nooo! Although lardons and pancetta are both cured pork, they have key differences. Lardons are made from pork belly or back fat, either salt-cured or smoked, and are typically rendered crispy to add richness. Pancetta, which is from Italy, is salt-cured, never smoked, and seasoned with spices like black pepper, nutmeg, and fennel. It’s sold sliced or diced and can be eaten raw or cooked into dishes like carbonara. In a pinch, lardons and pancetta can be swapped, but for purists, each has a distinct place in the kitchen. The devil (and the flavour) is in the detail.

How do you say it?

Exactly as it is written. Lardon in French means ‘small strip of bacon’.

Where can I buy it?

Just about every decent supermarket around the globe sells lardons these days.

How should I cook with it?

Lardons should be slowly rendered in a pan, creating crispy nuggets of porky goodness full of flavour and leaving an umami-rich fat that forms the base of countless French recipes. They lend a smoky depth to quiche Lorraine, add contrast to the bitter frisée and rich, creamy egg yolk of a salade Lyonnaise, and provide an essential savoury backbone to stews such as coq au vin and cassoulet. And let’s not forget tartiflette, the gooey, cheese-laden Alpine masterpiece where lardons mingle with potatoes and reblochon.