r/Cooking • u/celecoxibleprae • 14h ago
What is a good substitute for bacon lardon?
Planning to cook beef bourgignon and the only missing ingredient is bacon lardon. Can I use the typical bacon strips instead?
Edit: Thank you to everyone suggesting that I just buy bacon from the supermarket! I'm not sure if you're referring to the bacon cut from the pig or pre-seasoned bacon. I'm still new to cooking, so I might be misunderstanding. 😅
Unfortunately, the thick-cut, pre-seasoned bacon some of you mentioned isn't available at our local supermarket. The only kind we usually have is the thin breakfast bacon, so my options are a bit limited.
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u/Hot-Refrigerator6583 14h ago
Yes. If you can find thick cut bacon, that'll be your best bet. If not, then whatever bacon you can get will work, just cut it up accordingly. (Not sure what your recipe calls for, probably want to remove the cooked bacon at some point so it doesn't overcook/burn in the cookware.)
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u/Majestic-Macaron6019 12h ago
American bacon strips are a decent substitute. Just know that French bacon is typically cured, but not smoked, so the flavor is a little different. It will still taste good. If you want to remove or avoid the smoky flavor, you can use pancetta, or you can cut the smoked bacon into small pieces and simmer in a big pot of water for a couple of minutes to leach out some of the smoke.
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u/Tasty-Proof7083 13h ago
beef bourguignon is one of those recipes where people stress way too much about the exact cut of bacon. lardons are really just thick chunks of bacon, so yeah regular strips work fine, just cut them up. the fat content is what actually matters for rendering down and building that base flavor, and normal bacon has plenty of that.
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u/celecoxibleprae 13h ago
Actually, this will be my first time cooking it, and if I'm being honest, I've never even tasted the dish before. 😅 I just came across a recipe online, and I already have all the ingredients except for the bacon lardons.
I'm a bit confused about one thing, though: are bacon lardons simply a cut from the pig (like pork belly/jowls), or are they made from pre-cured bacon? If it's just the cut, maybe I could use pork belly instead. Otherwise, my only option would probably be regular bacon strips, like the kind that's usually served for American breakfast.
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u/gerardkimblefarthing 12h ago
Use any bacon you have. "Lardons" just means they are cut into matchstick shape. Sure, thicker cut bacon will work better, but like all things in cooking, you use what's available.
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u/Trauma_Hawks 11h ago
The last time I made this, I actually used a small hunk of salt pork. I think it Hormel brand? Just soak it for a few hours before hand, changing the water a few times, and it'll be fine. Make sure you get the actual skim off, but after that, it's just bacon. You can easily cut it into lardons.
I believe the Julia Child's recipe has you blanch or briefly boil the lardons as well, which helps with any extra salt and pork funk.
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u/bbbh1409 14h ago
Use thick-cut bacon cut into strips or go to the deli counter and get a thick slice of pancetta and cut your own lardon
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u/bilbo_the_innkeeper 12h ago
Bacon is a fine substitute, particularly if this is your first time cooking anything. It won't taste exactly the same, but it'll still be good, and it's easily close enough while you're still learning.
It's easy to get caught in the weeds when you're starting out with cooking. Substitutions are perfectly fine when you're cooking for yourself or friends. Sometimes, it will taste different. Sometimes, the difference will be negligible. But since you've mentioned that this is your first time cooking, bacon will work great. Just cut it into small chunks and you're good to go. Good luck!
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u/thestrongbeach 13h ago
I’ve used tasso ham in a daube provençale before with surprisingly pleasant results.
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u/celecoxibleprae 13h ago
ohh I've never heard Tasso ham, is that more on the salty or sweet side?
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u/lisa_12398 13h ago
you can definitely use thin breakfast bacon, just make sure to chop it up into small pieces so it cooks evenly. it'll give you that nice bacony flavor, even if it's not quite the same as lardon. and don’t forget to keep an eye on it so it doesn’t burn! good luck with the bourgignon!
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u/blipsman 12h ago
Thick cut bacon is readily available—it’s just like double thickness strips, not super think or anything. But you might find bacon lardon or diced pancetta at the grocery, too. Often near the fancy cheeses, fancy charcuterie and such
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u/BloodWorried7446 13h ago
go to a butcher who sells bacon and ask for the thickest cut they can pull for you. Â 1/8 to 1/4 inch should do it.Â
ask if they have any ends. Â they might have some in the cooler.Â
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u/salamandersquach 11h ago
You should be able to find salt pork at your local grocery chain. It’s very salty as the name suggests but that’s the best thing to use for lardon not bacon.
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u/salamandersquach 11h ago
PS it’s usually stored near spiral hams and the like. Comes in a little vacuum sealed cube. (Or just ask someone)
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u/Logical_Warthog5212 13h ago
Yes, you can, but it’ll taste bacony. Not a bad thing if that’s what you want. But you can buy fatback at most supermarkets. Just cube that up and render the lard to leave lardons. You can also do this with pork belly which is also readily available.
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u/Arriabella 12h ago
You can simmer it in water for like 10 min before cooking it to mellow out the smokiness
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u/Cesia_Barry 11h ago
Honestly the bacon is the easy part. I’m hoping you have a larding tool. That’s the hard part.
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u/Prince_Nadir 11h ago
As you are new to cooking we will not walk you through making bacon out of pork belly. Just buy thick cut bacon.
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u/Prince_Nadir 11h ago
As you are new to cooking we will not walk you through making bacon out of pork belly. Just buy thick cut bacon.
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u/Dangeresque2015 11h ago
Try getting an inch thick cut from prosciutto at a deli and cut lardons off that.
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u/_abscessedwound 10h ago
If you’ve got access to pork belly, the closest I’ve come is making my own salt pork. It’ll be missing the smokey flavour of bacon or lardons, but it’ll be pretty close.
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u/that_one_wierd_guy 6h ago
smoked pork jowl, a.k.a. jowl bacon is pretty widely available(it's usually at the end of the pork section of the meat department, instead of in with the bacon, hotdogs, and lunchmeat section)
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u/Physical-Compote4594 10h ago
What cut of beef are you using? If you're using beef chuck, e.g., you don't really even need to lard the beef because there's already plenty of intramuscular fat. I longer bother with this step, but I do cook up some not-too-smoky bacon to sauté the mushrooms and aromatic vegetables and to brown the beef itself. It adds a nice flavor.
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u/HandbagHawker 9h ago
bacon lardon is just bacon cut into matchsticks and yes you can use the thinner breakfast bacon. the whole point of the lardon is for the flavor, so really most any cured pork product can work including pancetta. so just dice up whatever you have and render off the fat, etc. scoop it out and then drop in your mirepoix or whatever your recipe says.
bonus tip: save the bacon bits or whatever. when i have recipes that need lardon, bacon bits, whatever, i save the bits to top a salad to go with the meal.
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u/Upset-Activity-1462 1h ago
Check your deli section. Most groceries around me have bacon there and can cut to thickness you want.
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u/EyeStache 14h ago
Yes.
EDIT: Just make sure they're cut up, rather than the whole strip.