Know what’s on your plate
Lardoons
Calories & nutrition facts
plain, raw
Nutrition facts
Per 100 g% DV- Calories 269 kcal —
- Protein 17 g 33%
- Carbohydrate 1 g 0%
- Fat 22 g 28%
- Saturated fat 7.9 g 40%
- Fibre 0.4 g 1%
- Sugars 0.8 g —
- Sodium 1130 mg 49%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0.8 mg 1%
- Vitamin D 0.75 µg 4%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.42 mg 35%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 4.9 mg 30%
- Pantothenic acid (B5) 0.4 mg 8%
- Vitamin B6 0.21 mg 12%
- Vitamin B12 0.38 µg 16%
Minerals
- Iron 0.42 mg 2%
- Magnesium 15.6 mg 4%
- Phosphorus 147 mg 12%
- Potassium 540 mg 11%
- Zinc 1.7 mg 15%
- Copper 0.35 mg 39%
- Selenium 5.8 µg 10%
- Iodine 0.95 µg 1%
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Questions about Lardoons
What are lardoons?
Lardoons are small strips or cubes cut from fatty bacon or pork belly, often used to add savoury flavour to a dish. They are usually cooked until golden and crisp, or gently rendered so their fat can flavour the rest of the cooking.
How do you cook lardoons?
Put them in a cold frying pan, then cook over a medium heat for about 8–10 minutes, stirring now and then; starting cold helps the fat render before the pieces brown. Drain on kitchen paper if you want them crisp.
What can you use lardoons in?
Stir crisp lardoons through a warm salad, or add them to quiche, lentil dishes, soups and pasta. For a French-style salade lyonnaise, scatter them over frisée with a poached egg and mustard dressing.
Can you use bacon instead of lardoons?
Yes. Cut rashers into short strips or small cubes; streaky bacon gives a closer fatty, crisp result, while back bacon is leaner and may need a little oil in the pan.
How are lardoons different from bacon rashers?
Lardoons are pieces cut for cooking, rather than whole rashers served as slices. Their exact cut varies, but pork belly is a common choice; per 100 g it has 288 kcal, compared with 215 kcal in back bacon rashers.
How should you store lardoons?
Keep uncooked lardoons covered in the fridge and use them by the date on the pack. Once cooked, cool promptly, refrigerate in a sealed container and use within 2 days; reheat until steaming hot.
Can you freeze lardoons?
Yes. Freeze them in a sealed, freezer-safe pack, ideally in portions, and thaw in the fridge before cooking. Cooked lardoons can also be frozen, though they may lose some crispness when reheated.
Are lardoons high in salt?
They can be: lardoons are often made from cured bacon, and a salty cured cut can season a whole dish. Cook them before adding extra salt, then taste the finished dish.
Source: ANSES–Ciqual (France) 28501 · per 100 g · carbohydrate per EU label, fibre excluded
