How do you fry bacon lardons?

How long do you fry bacon lardons?

How Long Do Lardons Take to Cook? It depends on the thickness of your bacon, the heat of the burner, and how much you put into the pan in one batch, but usually somewhere between 4 and 7 minutes. Keep the heat in the medium range so they cook nicely and evenly.

How do you know when lardons are done?

In most cases, a visual inspection is the only way to check if bacon is cooked. If your bacon is at least 1/2 inch thick, however, you can use a fork style food thermometer as a way to check bacon for doneness.

How do you cook pancetta lardons?

Using a sharp knife, carefully cut the bacon into neat lardons. Drizzle the oil into a non-stick frying pan and place over a high heat. Once the oil is hot add the lardons to the pan and fry on a high heat, tossing occasionally until crispy and golden brown all over. Drain on kitchen paper and use as required.

Can you eat bacon lardons raw?

You can eat it raw. (In fact, I often do when I need a quick sandwich). It can be a bit tough to tear apart with your teeth, so pre-cut it. The reason for this is that bacon is cured meat.

What do the French call bacon?

bacon → lardon, lard.

Is bacon a pork?

With the exception of specialty products like turkey bacon that seek to imitate traditional pork bacon, real bacon is made from pork. … Any of these cuts of meat could be sold fresh from the pig simply as pork belly, loin or sides to be cooked or as uncured bacon for people to cure with their own recipe and method.

Is it OK to fry eggs in bacon grease?

Frying your eggs in bacon grease will not only save you time standing over the sink, it will also take your typical, rather boring sunny-side up egg and turn it into a savory masterpiece. Those charred, salty bits sprinkled on top of your egg really adds a dimension of flavor that you won’t be disappointed with.

What does lardons mean in English?

The Oxford English Dictionary defines “lardon” as “one of the pieces of bacon or pork which are inserted in meat in the process of larding”, giving primacy to that process.