Lardons

I am already, thought I, half roasted, and my lardons will be the cause of my mischief; for these devils are very liquorous of lardons, according to the authority which you have of the philosopher Jamblicus, and Murmault, in the Apology of Bossutis, adulterated pro magistros nostros. ❋ Unknown (2002)

If you can find chunk bacon, cut it into what's known as lardons - pieces about 1 inch long by 1/4 inch wide by 1/4 inch thick. ❋ Unknown (2011)

Cut the slab bacon into large chunks, called lardons (or cut slices into chunks). ❋ Unknown (2010)

My frisee salad with 'lardons' was underdressed and underportioned. ❋ Unknown (2010)

My biggest gripe with the dish - the 'lardons' were simply crumbled bits of burnt bacon. ❋ Unknown (2010)

(You'll often see recipes refer to bacon lardons, meaning lardons cut from slab or thick-cut bacon.) ❋ Unknown (2009)

"lardons" or narrow strips, 1/4 - inch-thick and 1 1/2 - inches-long. ❋ Unknown (2009)

Meanwhile, cook 1 minced shallot with 1 strip of bacon, sliced into matchsticks or lardons in a skillet. ❋ Organic Authority.com (2012)

Keller also furnishes me with a useful tip about adding the filling in 2 stages: dropping in half the lardons just before putting the quiche in the oven should ensure the filling sets quickly enough to keep them suspended there. ❋ Unknown (2011)

Or use lardons of streaky bacon instead of a whole piece, and the dish becomes an excellent piquant contrast to all kinds of game, venison, goose, duck, rabbit and even roast pork or sausages. ❋ Hugh Fearnley-Whittingstall (2010)

Dropping in half the lardons just before putting the quiche in the oven should ensure the filling sets quickly enough to keep them suspended. ❋ Unknown (2011)

Vuong Loc's lamb chops stuffed with parsley mousse, brussel sprouts, and honey-glazed lardons ❋ Unknown (2009)

As confirmation, the classic Italian cookbook the Silver Spoon gives no fewer than 10 versions although admittedly, one of these is a minestrone alla russa – aka borsch: one from Puglia, in the far south, based on their beloved turnip tops, or cime di rapa, a Neapolitan take heavy with Mediterranean peppers and aubergines, which makes an interesting contrast with a recipe from Milan, with its bacon lardons, parmesan and sage. ❋ Unknown (2011)

Render bacon lardons, add some sliced onions and cook until soft and coated with the bacon. ❋ Ris Lacoste (2011)