Lardons recipes
Lardons are small chunks of diced bacon (smoked or unsmoked) that are used to give a good, salty depth of flavour to robust dishes such as coq au vin. They鈥檙e sold vacuum-packed in most supermarkets, but if you can鈥檛 find them buy thick rashers of bacon and dice them yourself.
I was first introduced to tarte flamb茅e with the explanation that it鈥檚 France's answer to pizza. In fact, it鈥檚 not much like pizza at all, apart from being very thin and savoury. As it is made with unleavened dough, it bakes very crisply indeed, which is its great quality. I know you can get tarte flamb茅e in London, but why it isn鈥檛 as famous as pizza escapes me.
More lardons recipes
Storage
Lardons will keep in the fridge for about three days.
Preparation
Lardons are commonly used to flavour dishes such as quiche, or are fried with onions and used as a base in soups or stews. Alternatively, try frying them and scattering them over salads.