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lardons; lardoons

[ LAHR-don; lahr-DOON ]

1. Narrow strips of fat used to LARD meats. 2. The French also use the term LARDon to refer to bacon that has been diced, blanched and fried.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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