Definition:
[LAHR-don; lahr-DOON] 1. Narrow strips of fat used to lard meats. 2. The French also use the term lardon to refer to bacon that has been diced, blanched and fried.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
New Search?
Newsletter
Sign up for our popular recipe and 12 Days of Cookies newsletters.
![]("/food/images/spacers/spacer.gif"){kind=spacer}
