One of the mysteries of the English language finally explained.
A piece of bacon used to lard meat.
- ‘They came with tiny white beans that tasted of salt and goose fat (not unlike a confit) but with a herby edge, and ribbons of bright green savoy cabbage, cooked with bacon lardons.’
- ‘Even if the salad is dressed with strips of duck, bits of bacon lardons, goat cheese or sliced hard-boiled eggs, stay the course.’
- ‘The centerpiece of this menu is inspired by the French salad frisee aux lardons, in which crisp greens, soft poached eggs, and bacon mingle deliciously with cracked black pepper.’
- ‘The chef used pancetta to add some saltiness rather than lardons (the French equivalent of bacon bits).’
- ‘To start I had the salad of black pudding with red onion marmalade and bacon lardons at £6.69.’
- ‘It came served on fondant potatoes with button onions and bacon lardons, finished with a truffle and red wine jus.’
- ‘My main course was advertised as ‘braised pork cheeks, sauerkraut and crisp lardons, mustard and tarragon’.’
- ‘Garnish with some croutons - a bit of shaved Parmesan would be delicious, too, as would a few sautéed mushrooms and lardons.’
- ‘The lardons, however, were curiously fatty and squidgy.’
- ‘Add the diced onion and half the lardons or bacon together with the herbs and sauté for 5 minutes till softened.’
- ‘Sprinkle the beef with the bacon lardons and chopped parsley.’
- ‘Heat a tablespoon of oil in a large saucepan and sauté the lardons until the fat starts to run.’
- ‘There were lardons in every savoury dish, unwelcome both on grounds of repetition and salt, which he arguably overdoes.’
- ‘One of my favourite dishes was the crêpe au boudin noir, a folded pancake topped with fruit chutney, drizzled with yogurt and filled with blood pudding and fatty lardons.’
- ‘Eat them at once on rustic toast, or as a component in a traditional cooked breakfast (great with runny scrambled eggs), or in a salad with bitter greens and lardons of smoked bacon.’
- ‘Use lardons of bacon, chopped ham, sunflower seeds or even mixed salad leaves.’
- ‘It was plated upright, on a giant white platter, and its interior was speckled with peppery lardons and smudges of warm Roquefort.’
- ‘Cut the bacon into lardons and fry in the oil in a small frying pan for about 3-5 minutes until crispy.’
- ‘This can also be prepared as one big hashbrown and served in wedges, and you can add other things in with the grated potatoes, such as herbs, lardons or bacon bits.’
- ‘It is dressed with a lively, mustardy vinaigrette and gigged with major-league lardons, cubes of crisped lean bacon that also work as a garnish to the good baked potatoes.’
Late Middle English: from French, from lard ‘bacon’ (see lard).
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