Pork … Please refer to the Privacy Policy for more information. Pork belly is often served as a main course, unlike lardo, which is typically served as an appetizer or part of a side dish. 3. Uses of Lardon: More often than not, the lardon is not only used for it’s crunchy salty flavor but for the rendered fat as well. ","position":6,"name":"Serve hot and happy eating! Cured bacon has different uses in different products adding variety to cured food. First time buyer of slab bacon. LARDON: THE BEST BACON EVER ","position":2,"name":"Add in the lardons, laying them with the...","url":"https:\/\/www.idratherbeachef.com\/lardon-the-best-bacon-ever\/#mv_create_161_2"},{"@type":"HowToStep","text":"When the fat begins to melt, reduce the heat to medium. As more fat gathers in the pan, reduce the heat to medium-low. From there, they're used to adorn a variety of dishes, from salads to quiche. All products linked on this site are products I use personally. text or images) used in this site. I’d never heard of (nor eaten) lardons before. Rendering that pork fat into lard is a very simple process, it just takes time (passive time). Set the oven to 425 degrees. French There is however, a difference in the way both are prepared, cured, and cooked. Pork Belly (mine was 2.75lbs so I adjusted all measurements, Again, this recipe from Budd’s Bacon calls for 10lbs) 1/3 cup brown sugar (can use light or dark) 1/3 cup kosher salt; 2 tablespoons pink salt/prague #1 (use measurements listed on package per lb depending on quantity of pork belly … Heat a large, heavy bottom skillet over medium-high heat for 4-5 minutes or until hot. It has softer fat and the delicious meat that we love to eat. Pancetta is cured with salt and several other spices such as ground … The information contained on this site is not intended to diagnose, treat, cure, or prevent any medical condition and is not to be used as a substitute for the care and guidance of a physician. I'm just a regular guy who has battled with weight for over 25 years. Pork belly likes to cook slowly and meld with other flavors. Print Cook for another 10 minutes. Remove any crisp lardon from the pan and move any lardon that need additional time into the center of the pan to continue cooking. Both bacon and pancetta are derived from pork belly. Avoid freezing lardo, as the cold will break down the structure of its fat cells, and while it will still taste good, its silky texture likely won't survive. I called them bacon croutons back then and we gratuitously sprinkled them onto our wedge salad with homemade blue cheese dressing. What is this magical food that I’ve never heard of?! Set the pork belly … I really wish I’d seen this before I went to the grocery store just now. Very disappointing. Lardons can be found in some salads. On the other hand we have bacon, which is just cured and smoked pork belly, that is already infused with flavor. Rendering the fat and whipping it like cream make it perfect for slathering on dinner rolls. Cook for 10 minutes. Try it in the following recipes: Lardo comes in a solid form and in a jar. Lardo has a sweet, subtle pork flavor and a texture not unlike butter. Filed Under: Bacon, Bite Sized Food, Blog, Breakfast, Brunch, Comfort Foods, Cooking Method, Core Ingredient, Cuisine Type, Dairy Free, Fall, French, Front Page, Gluten Free, Low Carb, Low Carb Snacks, Paleo, Pan or Skillet, Primal, Recipe Type, Season, Special Dietary Needs, Spring, Summer, Wheat Belly Friendly, Winter Tagged With: dairy free, easy to prepare, for the love of bacon, gluten free recipe, paleo recipe, pork recipes. Category: Snack. In its purest form, lardo is fat from the back of a pig, but the history of this ingredient goes far beyond this definition. Both of these foods are on the fatty side of pork products, with Nutrition Information In this recipe, I’ll give you the secret to making lardon that are crispy on the outside and tender on the inside with flavor the whole way around. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Hope you’re well- Calories 236 Rub mixture all over the pork belly, and place into ziploc bags, add in a clove of garlic for each pound of belly. It's still made today by curing, spicing, and aging this exceptionally fatty cut of meat to create a rich charcuterie that can be eaten in many ways. QUICK COOKING TIP: Finding slab bacon might take a minute. Pork spare ribs is another good option which is similar to pork belly. You’ll love it and will find a whole slew of new ways to use these bacon croutons in your kitchen. Finding it can be tricky, since lardo isn't a very common ingredient. For a more creative approach, try using lardo instead of other fats. Hi Randy: Sign up for my LOW CARB NEWSLETTER or read more about my JOURNEY. Lardo isn't cooked, but rather sliced thinly and added to cheese and charcuterie platters or used as a kind of garnish or finishing element. Add in the lardons, laying them with the widest side down. Flip the lardon with tongs and cook for 20 more minutes. Used for centuries in Italian cuisine, namely that from Colonnata, a Tuscan hamlet in the Apuan Alps, this food dates back to the time when Romans were the superpower. Making a good lardon takes two things: just a little bit of patience and a slab of quality bacon. It's best eaten in very thin slices so the fat can melt over the tongue. http://howtobbqright.com/blog/ How to smoke pork belly bacon on the smoker. The first style is more traditional and easier to find commonly found. There aren’t any big differences in flavor or texture, but fatback rarely has any meat other than fat. Making bacon lardon is incredibly easy! They are almost irresistible so I grab a couple too. Pork belly usually has both meat and fat and, when cured, becomes bacon. Cook for 10 minutes. Making bacon lardon is incredibly easy! The smoke flavor is too strong and takes over the dish. Online specialty markets like Zingerman's, La Quercia, and Murray's Cheese may also stock it. But these precut lardons are much bigger. Lardon’s can also be used in Slow Cooker Coq au Vin, quiches, omelettes, as a pizza or baked potato topping. If you were to just render a piece of pork belly in a pan, you would notice that it doesn’t taste all that good and gets quite tough. 1 ½ cup roasted sweet potato ( 1 medium sweet potato) ½ cup pomegranate seeds. I suppose that you could find salt cured pork (typically it is in the freezer section near the sausage), boil it, slice it and make some good lardon but it just seems like a lot of work. © Scott G On the same salad we’ll put a poached egg, the lardon and maybe some crumbled goat cheese. It’s a good question, so I’ll do my best to answer. Pork belly has more meat attached, and a smokier flavor. 45 minutes Cook for another 10 minutes. […] 8oz Slab Bacon, skin removed, cut into under 1/4″ lardons […], […] by stuffing the potato skins with mashed potatoes, Lardon (bacon & pancetta),  the authors of I’d Rather Be a Chef shows you how to make the best version of Lardon in my opinion, broccoli, green onions, cheddar […]. You didn’t say anything about the rind on the slab bacon. ","position":5,"name":"Remove any crisp lardon from the pan and...","url":"https:\/\/www.idratherbeachef.com\/lardon-the-best-bacon-ever\/#mv_create_161_5"},{"@type":"HowToStep","text":"Serve hot and happy eating! Value of Pork and Bacon. That usually bodes well … Even at this early hour, there was a decent crowd. Lardo is thick, unctuous, and silky in texture, qualities that become more pronounced when enhanced with rosemary, garlic, sage, oregano, coriander, anise and cinnamon. This is the best method for an uncured pork belly recipe slow smoked. Find a slab of similar bacon and we’re off to the races. Low Carb, Keto, Gluten Free and Paleo Recipes. Prep Time Enjoy these delicious bite sized morsels on salads, eggs or as a baked potato topper too! If you removed the rind before cutting the strips, you didn’t say so. ), and spices, as well as synthesized sodium nitrite or, in the case … Take a minute to find some slab bacon locally, slice it up thick and give it some time to cook down. Amount Per Serving Step one will be to find a pork belly.This will be no small chore. •, Every day the Low Carb and Keto Pancetta, the Italian version of bacon, is made by seasoning a pork belly side … If you know of a good local butcher or a high-end grocery store that is slicing their own bacon, give them a call before heading out to see if they have any on hand. Most regular grocers, and even fantsy-pants upscale grocers, rarely ever will have uncured slab pork belly for sale. Because lardo is cured, it doesn't necessarily need to be refrigerated unless it won't be eaten for a few days. Fatback and pork belly are … As you can see, pork … I typically always put any extra into a bowl on the counter and they disappear within minutes. Unauthorized use is strictly prohibited and all possible legal actions will be taken if any copyright infringement is noticed. ","position":3,"name":"When the fat begins to melt, reduce the...","url":"https:\/\/www.idratherbeachef.com\/lardon-the-best-bacon-ever\/#mv_create_161_3"},{"@type":"HowToStep","text":"Flip the lardon with tongs and cook for 20 more minutes. By using The Spruce Eats, you accept our, A Guide to Italian Salami, Charcuterie, and Cold Cuts, The Cuts of Pork from Loin Chops to Tenderloin. They’re just… to die for! Pork belly likes to cook slowly and meld with other flavors. 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. At my cooking school, we made bacon lardons frequently. Cuisine: I'm a true believer in the low carb lifestyle!! Today I’m putting together an oven roasted brussel sprout recipe with some more of these in there… It’s getting out of control! Have a great day in the kitchen! For Thank you for sharing. Dunk them in maple syrup and bake them for 30 minutes for a great after-dinner nibble. I’ve used salt cured pork in the past and unless it is boiled first, it is just so salty that I find it inedible. Instructions Next time I pick some up, I’m going to give it a try. The book included anecdotes of workers who fell into vats of molten pork … To make our lardon, we’re going to need to find some slab bacon first. Call your local Italian grocer or import shop ahead of time to see if they stock it. A good lardon is crisp on the outside and tender on the inside which is hard to achieve with any kind of pre-sliced bacon. In SIX MONTHS I lost 10+ INCHES off of my waistline by eating my own low carb recipes. Both of these foods are on the fatty side of pork products, with lardo being pure fat and pork belly being largely fat. Yield 8 Bacon can be cured in a wet or dry brine, typically made up of salt, sugar in some form (honey, molasses, brown sugar, etc. Scott. My suggestion is to talk to your butcher and find the bacon which has a very light smoke to it. I followed your directions, but ended up with the rind portions of the lardons like rocks — inedible. Always consult with your physician prior to making changes in diet or lifestyle. Learn how your comment data is processed. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. Flip the bags daily to ensure even dry rub contact. Serve paper-thin slices with roasted almonds and olives for a luscious appetizer, and drizzle with a little olive oil and sprinkle of smoked salt for another layer of flavor. This site uses Akismet to reduce spam. Traditionally, lardo was cured in boxes made from Carrara marble, the valuable local stone quarried in Colonnata. Pancetta, on the other hand, is an unsmoked, but dried pork belly treated with salt, pepper, nutmeg and other spices. Cook for another 10 minutes. Wikimedia Commons French lardons are small cubes of fatty pork belly that have been fried up until they are a perfect consistency. The technical description is as follows: A lardon is a strip or cube of either uncured pork fat or salt cured pork. To make bacon, pork belly sides are brined and then smoked (Here’s a DIY bacon from Bruce Aidells, if you’d like to try this). Lardons … As more fat gathers in the pan, reduce the heat to medium-low. A specialty butcher shop may carry their own version, and many markets with a well-stocked charcuterie section will have it. Thanks for stopping by and happy cooking! Total Time Lard is pork fat, and it began to fall out of favor for frying and baking in the early years of the 20th century when Upton Sinclair’s muckraking novel The Jungle exposed conditions in the meatpacking industry. It does have a lot of cholesterol, however, so enjoy (but don't go hog wild! Although pork belly can be prepared using a variety of methods, roasting is one of the most foolproof. Make sure it's sealed in an air-tight container in a cool, dark spot in the pantry until ready to use. All text and images are fully copyrighted. My whole life I have fought and lost the weight loss battle... until recently when I changed my entire way of eating to Low Carb / Keto. Refrigerate the belly for 7 days. Don’t hold me to it though- like I said- it has been a long time! {"@context":"http:\/\/schema.org","@type":"Recipe","name":"LARDON: THE BEST BACON EVER","author":{"@type":"Person","name":"Scott G"},"datePublished":"2019-03-16","recipeYield":8,"description":"Making bacon lardon is incredibly easy! If the lardo is pre-sliced, refrigerate it in an air-tight container for up to three months. For lardon, typically I avoid any applewood or maple smoked bacon. In Cleveland where I am at, you can find slab bacon at Miles Market, 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). I love the idea of bacon croutons, particularly on salads. Lardo is 60% monounsaturated fat with with oleic acid content (the good fat), which may be surprising for an ingredient that's 100% fat. It can also be baked or braised and it's sometimes roasted. Cook lardo with potatoes (or any starchy vegetable) and let the fat melt in just before serving. You’ll definitely need to put some of these in the broccoli. If you wish to use images on this site, contact first to info @ idratherbeachef.com and always link back to idratherbeachef.com if you refer to any material (e.g. Fatback & Pork Belly: Fatback is a firm fat that can be used in a number of different ways for cooking. Serve hot and happy eating! Dunk them in some dark chocolate for a particularly yummy dessert option. ","image":["https:\/\/www.idratherbeachef.com\/wp-content\/uploads\/2016\/04\/lardon-480x480.jpg","https:\/\/www.idratherbeachef.com\/wp-content\/uploads\/2016\/04\/lardon-480x360.jpg","https:\/\/www.idratherbeachef.com\/wp-content\/uploads\/2016\/04\/lardon-480x270.jpg","https:\/\/www.idratherbeachef.com\/wp-content\/uploads\/2016\/04\/lardon.jpg"],"recipeCategory":"Snack","recipeCuisine":"French","prepTime":"PT5M","cookTime":"PT40M","performTime":"PT40M","totalTime":"PT45M","recipeIngredient":["1 LB Slab Bacon, sliced into \u00bd\u201d strips and cut into batons"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat a large, heavy bottom skillet over medium-high heat for 4-5 minutes or until hot. Yield: 8 servings It was pan-fried crisp-tender with lardons, and my desire to recreate it led me to your website. Be part of the movement via, « Oven Baked Chicken Legs with Creamy Mustard Sauce, Green Beans and Mushrooms (Low Carb, Keto), wedge salad with homemade blue cheese dressing, Crispy, Crunchy Bacon Lardons - Yum Goggle, Traditional French Frisee Salad Recipe | I'd Rather Be A Chef, 1 LB Slab Bacon, sliced into ½” strips and cut into batons. Before the back fat of the pig is salt-cured, it's slippery and unappetizing. So glad to hear you tried these crunchy croutons. ","position":1,"name":"Heat a large, heavy bottom skillet over medium-high...","url":"https:\/\/www.idratherbeachef.com\/lardon-the-best-bacon-ever\/#mv_create_161_1"},{"@type":"HowToStep","text":"Add in the lardons, laying them with the widest side down. Pat the pork belly … It is outstanding! Aside from a rich umami flavor, lardo has nuances of the herbs used to cure it. Although it is made out of bacon, it simply is a different experience than just chopping up bacon into batons or bits. Going low carb (sometimes keto) gave me a new lease on life. Uggghhhh bacon is life and this lardon looks absolutely insane. When the fat begins to melt, reduce the heat to medium. / Drape it over toast rounds or stuffed dates for a simple, elegant appetizer. Yum. I had the most delicious cabbage I’ve ever eaten in Ireland. Hey Carrie: The marble would be rubbed with garlic before layering the lardo and spices inside, and the contents left to age for six months. I added some last night to sauteed spinach- yum. I use fatback for making sausage and have never used it for lardons. Not a chocolate fan? With lightly smoked Amish bacon, like the kind I buy locally, the flavor is delicate and slightly salty. As more fat gathers in the pan, reduce the heat to medium-low. In fact, lardo is technically healthier for you than butter. ","position":4,"name":"Flip the lardon with tongs and cook for...","url":"https:\/\/www.idratherbeachef.com\/lardon-the-best-bacon-ever\/#mv_create_161_4"},{"@type":"HowToStep","text":"Remove any crisp lardon from the pan and move any lardon that need additional time into the center of the pan to continue cooking. If they do, ask for a pound to be set aside for when you arrive. Not many ingredients compare to lardo, though there are a lot of ways to use lardo instead of other fatty pork products. Ingredients Scott. Thanks for posting! Bacon is rarely deep-fried however, it's often fried. They quietly eyeball the pan to gauge when the lardon will be ready so they can be first in line. Lardo has a high smoke point, so frying with it works is another option. Your email address will not be published. Thanks so much for posting this. ","url":"https:\/\/www.idratherbeachef.com\/lardon-the-best-bacon-ever\/#mv_create_161_6"}],"nutrition":{"@type":"NutritionInformation","calories":"236 calories"},"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.8","reviewCount":6},"url":"https:\/\/www.idratherbeachef.com\/lardon-the-best-bacon-ever\/"} While the fat renders, the bacon will start to brown to a crisp, delicious cube. Lardon are delicious- right? Usually pork belly needs to be brined for a couple days to start developing yummy flavors. My suggestion is to talk to your butcher and find the bacon which has a very light smoke to it. ), The Spruce Eats uses cookies to provide you with a great user experience. Copyright © 2015 ‐ 2019 — I'd Rather Be A Chef • All rights reserved. Remove any crisp lardon from the pan and move any lardon that need additional time into the center of the pan to continue cooking. When the fat begins to melt, reduce the heat to medium. On August 21, 2017 I weighed 335 lbs. Thanks for the tips, Hey Jamie: 5 minutes Enjoy these delicious bite sized morsels on salads, eggs or as a baked potato topper too! Since it can be melted, lardo works well for searing meat and sauteeing vegetables, can be used instead of bacon fat, bacon or pancetta in recipes. Frisée and Bacon Lardons with Poached Egg and Pork Belly at L'Albatros "We visited in mid afternoon to have a very early dinner. Now it’s time to make these tasty little lardons. Think of these more as bacon croutons and let’s set our imaginations wild with the possibilities. Flip the lardon with tongs and cook for 20 more minutes. Scott. Pork can be cured to make a belly of pork or a butt of pork but the process is the same as curing bacon. ¼ cup slivered almond. Honey-Lemon Pork Belly Lardons. Around our house, there is a quiet reverence for the lardon. 40 minutes Bacon tastes good. My kids know when I’m cooking the bacon lardons and hover around the kitchen island. Best Way To Prepare Pork Belly vs Bacon Pork Belly. It has been quite a while since I have made the candied lardon- but I remember 400F for some reason. 1 LB Slab Bacon, sliced into ½” strips and cut into batons After 7 days, remove the belly from the bags, and rinse the dry rub off under cold water. I’ve got a recipe for the most delicious frisee salad where we will make a gastrique from raw honey and vinegar that gets mixed with the rendered bacon fat. Alternatively, depending on what you want to make more of (pork crackling or lard), you can also use just pork rind/skin (which sometimes has some fat on it), or pork ‘leaf lard’ or pork ‘fatback’ which has more fat and are choice cuts to render lard with. With higher nitrites and sodium levels bacon is often considered to be far less healthy than that of pork belly. Pork belly is delicious, but it doesn’t have much flavor on its own. Fell in love with it today. 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. Cook for 10 minutes. Also added some into a breakfast meaty frittata- super yum. I’d Rather Be A Chef is a participant in the Amazon Services LLC Associates Program, an affiliate program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. If you render leaf fat only, you can make the highest quality lard… Lardo can even cubed and cut into pastry dough. Enjoy these delicious bite sized morsels on salads, eggs or as a baked potato topper too! On the other hand we have bacon, which is just cured and smoked pork belly, that is already infused with flavor. 🙁, Hey Carmella- Once its moisture is drawn out, however, this fat becomes buttery and umami-rich — perfect for enhancing bread, vegetables, and other meats. Salt Cured Pork:  This is pork belly that has been cured in salt rather than being smoked to make traditional bacon. This bacon lardon recipe is gluten free, paleo, low carb and super crispy. You need about a cup of water, a crockpot (to make your life easy) and chopped up pork fat. Pork belly also typically has the skin still on it which can give it a bit of a rind. Heat a large, heavy bottom skillet over medium-high heat for 4-5 minutes or until hot. Get daily tips and expert advice to help you take your cooking skills to the next level. 4. Cook Time Add in the lardons, laying them with the widest side down. Pork Belly vs Bacon: 7 Big Differences | TheOnlineGrill.com Shredded Brussels Sprouts and Smoked Bacon Recipe. While it does add to the overall authenticity of this product, marble casing is not necessary to make lardo. People would often ask me why we weren’t using pork belly for the lardon. ⅓ cup bacon vinaigrette. Now, I'm sharing my lifestyle in the hope that it will help others. community grows stronger. Slow cooked, super thick cut bacon croutons taste incredible. Kale Salad with Pork Belly Lardons: 1 bunch kale, clean, dried, and roughly chopped. The pork belly is where bacon comes from. Jeju Island Black Pork Across Korea, there are restaurants that are singularly devoted to samgyeopsal (pork belly), but on Jeju-do, there are restaurants that further refine and define their menu with huek dwaeji samgyeopsal, or black pig pork belly… My friend sent me this recipe earlier this week and I just had to try. While using bacon as a pancetta alternative, you can think of boiling meat for 2-3 … Then we’re going to slowly render out the fat over low heat.