It takes two things to make a good lardon: patience and a slab of quality bacon. In this recipe, I’ll give you the secret to making Lardon: The Best Bacon Ever. Crispy on the outside and tender on the inside, with flavor all around. Think bacon croutons; set your imaginations wild with the possibilities.
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
8 Reasons to Love This Recipe
I make this bacon lardon recipe frequently, and they disappear quickly, even before I’m done cooking the last batch. You may also love the recipe for reasons like:
- It’s thick-cut bacon that’s slow-cooked. What could be better?
- Did I mention that it’s bacon? Bacony goodness?
- Perfect for adding to salads, soups, breakfast dishes, and even veggies.
- If you cut them thick enough, you can make bacon croutons. Heck yes.
- These are perfect for entertaining because they have so much umami flavor.
- My kids love them with their waffles or omelets.
- The crispy texture is so addictive; when you try one, you’ll want more.
- Truly low-carb: it’s just bacon!
A Lardon Is Just Bacon by Another Name
At our house, we are bacon lovers, but there is a quiet reverence for lardons. Although it is essentially bacon, there’s more to it than just chopping up bacon into batons or bits. A good lardon is crisp on the outside and tender on the inside, which is hard to achieve with other pre-sliced kinds of bacon. To make our lardon, we must find a slab of bacon first. Then, we’ll slowly render out the fat over low heat. While the fat renders, the bacon will start to brown to a crisp, delicious cube.
My kids usually know when I’m cooking the bacon lardons and hover around the kitchen island. They quietly eyeball the pan to gauge when the lardons will be ready so they can be first in line. I typically always put any extra into a bowl on the counter, and they disappear within minutes. They are almost irresistible, so I grab a couple, too.
What Are Bacon Lardons?
The technical description is as follows: A lardon is a strip or cube of uncured pork fat or salt-cured pork.
Let’s break this down:
- Fatback and pork belly: Fatback is a firm fat used in cooking in different ways. I use fatback for making sausage but have never used it for lardons. Next time I pick some up, I’m going to give it a try. Pork belly is where bacon comes from. It has softer fat and the delicious meat that we love to eat.
- Salt-cured pork: This is pork belly cured in salt rather than smoked to make traditional bacon. I’ve used salt-cured pork in the past, and unless it is boiled first, it is so salty that I find it inedible. I suppose you could find salt-cured pork (typically in the freezer section near the sausage), boil it, slice it, and make some good lardon, but it sounds like a lot of work.
Uses of Lardon
More often than not, the lardon is used not only for its crunchy, salty flavor but also for the rendered bacon drippings. I’ve got a recipe for the most delicious frisée salad, where we will make a gastrique from raw honey and vinegar that gets mixed with the rendered bacon fat. It is outstanding! On the same salad, we’ll put a poached egg, the lardon, and maybe some crumbled goat cheese.
Lardons can also be used in Slow-Cooker Coq au Vin, other French stews, quiches, omelets, and pizza or as toppings for baked potato dishes. Dunk them in dark chocolate for a yummy dessert option. Not a chocolate fan? Dunk them in maple syrup and bake them for 30 minutes for a great after-dinner nibble.
Is Lardon Low-Carb?
Yes, lardon, made without added sugars and minimal seasonings, is perfect for a low-carb diet. Pure lardon is just a strip or cube of uncured pork fat or salt-cured pork, which is super low in carbohydrates.
Also, if you want to dig into the details of “Is Bacon Low Carb?“, the article put up by the certified nutritionist at I’d Rather Be A Chef is going to help you!
Bacon Lardon Ingredient List
All you need to make crispy bacon lardon is:
- 1 pound slab bacon, sliced into ½ inch strips and cut into batons
Ingredients Substitutions
If you can’t find slab bacon, find the thickest-cut bacon. Usually, most well-stocked butcher counters have thick-cut bacon they can slice for you.
Additional Ingredients
We don’t need any additional ingredients for this recipe; however, if you want to learn how to flavor bacon well, check out my homemade bacon bits recipe.
Cooking Tools
To make savory pork belly lardons, you only need these tools:
How To Cook Bacon Lardon: Complete Cooking Guide
Cooking Method
Frying
Preparation Steps
- Gather the tools.
- Slice the bacon slab into ½ inch strips, then cut into batons.
Cooking Instructions
- Heat a large, heavy-bottomed skillet over medium-high heat for 4-5 minutes or until hot.
- Add the lardons, laying them with the widest side down.
- When the fat begins to melt, reduce the heat to medium and cook for 10 minutes. As more fat gathers in the pan, reduce to medium-low heat and cook for another 10 minutes.
- Flip the lardon bacon pieces with tongs and cook for 20 more minutes.
- Remove any crisp lardon from the pan with a slotted spoon and move any lardon that needs additional time into the center of the pan to continue cooking.
- Serve hot and happy eating!
Step 1: When you buy slab bacon, cut it into strips that are just about ½″ wide. This will make delicious lardon.
Step 2: Cut the bacon into batons as shown in this picture. Oh these are going to be delicious bacon lardon!
Step 3: I just flipped these (individually with tongs) after cooking for about 20 minutes on low heat. The fat is rendering and the lardon are starting to brown.
Step 4: Here the lardon in the center of the pan are nicely browned and crunchy. I removed these first and moved the other lardon into the center of the pan to continue browning.
💡 My Pro Tip
Finding slab bacon might take a minute. If you know of a good local butcher or a high-end grocery store slicing their own bacon, call them before heading out to see if they have any on hand. If they do, ask for a pound to be set aside when you arrive. In Cleveland, you can find slab bacon at Miles Market, from about 5 vendors at West Side Market (I buy all mine from DH Whitaker), Whole Foods (call ahead), and some of the Giant Eagle Market District stores (again, call ahead).
⏲️ Time-Saving Tips
- Be sure to buy slab bacon with removed skin. This takes a skilled hand and a sharp knife to do properly. Most slab bacon has no skin, but some do. Ask your butcher before purchasing!
- You can make this ahead of time and store it in an airtight container in the fridge for a while. You can use it whenever you need it.
Recipe Ideas With Bacon Lardon
I often use bacon lardon in my recipes, and its rich, savory flavor never fails to elevate a dish. Whether you’re looking to add a crispy touch to salads or a hearty boost to pasta, bacon lardon is a versatile ingredient that transforms meals into something special. Here are some delicious recipes featuring bacon lardon that I absolutely love. I’m sure you’ll enjoy them too.
- Bacon Avocado Salad: Crisp bacon lardon pairs perfectly with creamy avocado in this refreshing salad. Tossed with fresh greens and a tangy vinaigrette, it’s a simple yet satisfying dish.
- Bacon Carbonara: This classic Italian bacon pasta dish gets an upgrade with bacon lardon. The smoky flavor of the bacon melds beautifully with the creamy egg sauce, creating a comforting, flavorful meal.
- French Frisée Salad: Elevate your salad game with this French-inspired dish. The crispy bacon lardon adds a delightful crunch to the tender frisée, while a poached egg on top brings it all together in a harmonious blend of textures and tastes.
Storage and Reheating Instructions
Storage
- Store your leftover bacon lardon in an airtight container in the fridge for about 10 days to 2 weeks. Because it’s cooked bacon, it is more shelf-stable than many other ingredients.
Reheating
- Reheat the lardon in a pan over medium heat.
Freezing
- Sure, you can extend the life of these yummy lardons by freezing them. I put them into a freezer bag after they have cooled. This way, they freeze without sticking to one another. I can take out a handful and add them to whatever I am cooking. If I want them to top a salad, I take them out an hour before serving and set them in a bowl on the counter. They defrost quickly and are ready to serve.
Conclusion
Lardon: The Best Bacon Ever? See if you agree with me that bacon lardon really tastes that good. I think slow-cooked, super thick-cut bacon croutons taste incredible. Take a minute to find some slab bacon locally, slice it thick, and give it time to cook. You’ll love it and find a slew of new ways to use these bacon croutons in your kitchen. Please write in the comments any questions or suggestions you may have. You can also find me on Facebook or Instagram.
Breakfast Recipes To Try
Looking for more creative breakfast recipes to start your day? Try my favorites:
FAQs
After adding bacon, chefs add a tablespoon or two of water to the pan to control the high temperatures and achieve an evenly crisp texture without burning the bacon.
Bacon lardon and bacon ends are often confused as the same thing, but they are different. Bacon lardons are cut from standard bacon slices or slabs and are popular for their uniformity and size. On the other hand, bacon ends are the irregular pieces or trimmings that are left over after slicing standard bacon strips.
Yes, you can make delicious smoked bacon lardons with a slab of bacon that has been cured and smoked. It has a distinct smoky flavor that you will love. Use the same procedure in this recipe to cook the smoked bacon lardons.
LARDON: THE BEST BACON EVER
Ingredients
- 1 pound slab bacon sliced into ½ inch strips and cut into batons
Instructions
Preparation Steps
- Gather the tools.
- Slice the bacon slab into ½ inch strips, then cut into batons.
Cooking Instructions
- Heat a large, heavy-bottomed skillet over medium-high heat for 4-5 minutes or until hot.
- Add the lardons, laying them with the widest side down.
- When the fat begins to melt, reduce the heat to medium and cook for 10 minutes. As more fat gathers in the pan, reduce to medium-low heat and cook for another 10 minutes.
- Flip the lardon bacon pieces with tongs and cook for 20 more minutes.
- Remove any crisp lardon from the pan with a slotted spoon and move any lardon that needs additional time into the center of the pan to continue cooking.
- Serve hot and happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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19 Responses
What is this magical food that I’ve never heard of?! Uggghhhh bacon is life and this lardon looks absolutely insane. I really wish I’d seen this before I went to the grocery store just now. 🙁
Hey Carmella-
You’ll definitely need to put some of these in the broccoli. I added some last night to sauteed spinach- yum. Also added some into a breakfast meaty frittata- super yum. Today I’m putting together an oven roasted brussel sprout recipe with some more of these in there… It’s getting out of control!
Hope you’re well-
Scott
First time buyer of slab bacon. Fell in love with it today. I love the idea of bacon croutons, particularly on salads. My friend sent me this recipe earlier this week and I just had to try. Thanks for posting!
Hey Carrie:
So glad to hear you tried these crunchy croutons. They’re just… to die for!
Thank you for sharing.
Have a great day in the kitchen!
Scott
I had the most delicious cabbage I’ve ever eaten in Ireland. It was pan-fried crisp-tender with lardons, and my desire to recreate it led me to your website. I’d never heard of (nor eaten) lardons before. Thanks so much for posting this.
Hi Randy:
Lardon are delicious- right?
Scott
So when adding the maple syrup and baking for 30 min what temp do you recommend… recipe sounds great i love making candied thick cut. But these precut lardons are much bigger. Thanks for the tips
Hey Jamie:
It has been quite a while since I have made the candied lardon- but I remember 400F for some reason. When I cook bacon in the oven, I’m usually at 425, so I think I reduced the temp down a bit to prevent the sugar from burning. Don’t hold me to it though- like I said- it has been a long time!
Thanks for stopping by and happy cooking!
Scott
When making it candied, we are to first fry it on the stove top prior to dipping it in maple syrup and baking in the oven correct?
We call these bacon bonbons!
You didn’t say anything about the rind on the slab bacon. I followed your directions, but ended up with the rind portions of the lardons like rocks — inedible. Very disappointing. If you removed the rind before cutting the strips, you didn’t say so.
Good point. I’m wondering about that myself now, as I dont want to mess it up. I called my local butcher and will be picking it up next Monday. I’m guessing we are supposed to cut it off??
Ask your butcher! For sure they would know.
I need this right now for a snack with syrup
I made these lardons yesterday, and they’re truly the best bacon ever. They’re great for adding to recipes or eating straight from the pan!