Add Bacon Lardons Recipe

Prepare bacon

Pat the bacon dry with paper towels. If using slices, stack and slice crosswise into roughly 1/4-inch (6 mm) lardons; if using slab bacon, first chill to make slicing easier, then cut into 1/4-inch batons.

Render fat

Place a large skillet over medium heat. Add 1 tablespoon oil only if the bacon is very lean; otherwise start with the skillet dry. Add the bacon lardons in a single layer (work in two batches if necessary so pieces aren't crowded).

Cook slowly

Cook the lardons over medium to medium-low heat for 8–12 minutes, stirring or tossing every 1–2 minutes so they brown evenly. Adjust heat so they release fat and gently crisp without burning. If using thyme, add sprigs to the pan after 3–4 minutes to infuse flavor.

Crisp to preference

Continue cooking until lardons reach your desired doneness: about 8–10 minutes for tender-cooked with browned edges, 10–12+ minutes for crispier pieces. Use a slotted spoon to transfer cooked lardons to a paper-towel–lined plate to drain, reserving rendered fat in the pan.

Season

While still warm, crack black pepper over the lardons (about 1 tsp) and taste one; add up to 1/2 tsp salt if needed (bacon can be salty already). Sprinkle chopped parsley and a little lemon zest if using.

Use immediately as a side or garnish: spoon warm lardons over steamed vegetables, sautéed greens, baked potatoes, salads, or serve on a small platter as a savory side. If you plan to use the rendered bacon fat, carefully pour it into a heatproof jar (strain if desired) and refrigerate for up to 2 weeks.

Reheating and storing: store cooled lardons in an airtight container in the refrigerator for up to 4 days. Re-crisp in a skillet over medium heat for 2–4 minutes, or bake on a sheet tray at 375°F (190°C) for 5–8 minutes.