Lardons in NYC?

[Vinotas]

I've been dying to get my hands on some lardons like I get when I'm in France. Especially now that cassoulet season is approaching, I'd like to get the real stuff. Thick-cut bacon just doesn't seem to do it.

Can anyone recommend any place to get them in NYC?

Thanks in advance,

Cheers!

[jsmeeker]

I've been dying to get my hands on some lardons like I get when I'm in France.  Especially now that cassoulet season is approaching, I'd like to get the real stuff.  Thick-cut bacon just doesn't seem to do it.

Can anyone recommend any place to get them in NYC?

Thanks in advance,

Cheers! 

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I thought lardons was just the way you cut the bacon.

Is using slab (not already sliced) and cutting it to size not a lardon? Or is a true lardon made from a different cured/smoked pork product?

[Vinotas]

I thought lardons was just the way you cut the bacon.

Is using slab (not already sliced) and cutting it to size not a lardon?  Or is a true lardon made from a different cured/smoked pork product?

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To be honest, I'm not entirely sure, ergo the question. If it's just a matter of cutting a slab of bacon, then I'll head over to Grace's or Citarella or even better Florence Market and grab some.

[emsny]

But you may want unsmoked bacon - like pancetta or D'Artagnan's ventreche - also available in slabs for home cutting.

[Megan Blocker]

But you may want unsmoked bacon - like pancetta or D'Artagnan's ventreche - also available in slabs for home cutting.

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Which you can get at Dean & Deluca, Chelsea Market, and Schaller & Weber, to name a few. Citarella, definitely.

And, yes, lardons are just bacon cut a certain way.

[plattetude]

And, yes, lardons are just bacon cut a certain way.

And blanched before frying, of course...

[bshapiro]

Italian place in Chelsea Market probably has it.

[Vinotas]

And, yes, lardons are just bacon cut a certain way.

And blanched before frying, of course...

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Oh, really?

[ryanj]

Making lardons is pretty simple. I prefer a smoked slab bacon, but it does not have to be smoked. Cube a slab of bacon. Place in a sauce pot and cover with water. Cook over medium heat. Once the water evaporates, let the fat render away. Save the fat for frying your croutons.