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lard
bacon
Smoked or salted bacon or pork belly (poitrine). If you want lard (pure pork fat) look for saindoux.
Lardons are diced bits (dés) ready to pop into a quiche Lorraine, fougasse or tartiflette or a dozen other recipes.
However, if you want slices to make a BLT you need poitrine fumée tranchée, especially fines tranches, thin slices.
Text © Dana Facaros
Image by Patrice78500