Lardon may refer to different pork products cut from a pig's belly and used for larding in French cuisine
French cuisine
French cuisine is a style of cooking derived from the nation of France. It evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel.... :
Bacon is a cut of meat taken from the sides, belly, or back of a pig, then Curing , Smoking , or both. Meat from other animals, such as beef, Lamb and mutton, chicken, goat, or turkey , may also be cut, cured, or otherwise prepared to resemble bacon....
Salt pork or white bacon is a cut of pork from the pork belly or sides, cured with salt or brine as a preservative and flavoring. Made from the same cut as bacon, salt pork is considerably saltier and is not Smoking ....
Italy pancetta or Croatian panceta is a type of dry cured meat. It is pork belly that has been salt-cured meat and spiced , and dried for about three months ....
