Lardons are small pieces of fat, typically pork fat, which are used extensively in French cooking, as well as in some cooking from other regions. Lardons add a distinctly rich, salty flavor to food which some consumers find quite enjoyable. The term “lardon” is also used to refer to the strips of fat which are used to lard meat; in larding, strips of fat are threaded into a roast of meat to help keep it moist while it cooks.

Answered by Deepthi , an ibibo Master, at 4:41 PM on February 21, 2009