Cookery. Also 5 lardun. [a. F. lardon (= It. lardone), f. lard: see LARD sb.] One of the pieces of bacon or pork that are inserted in meat in the process of larding.
c. 1450. [see LARDINER 1].
1653. Urquhart, Rabelais, II. xiv. The lardons or little slices of bacon, wherewith I was stuck, kept off the blow.
1658. trans. Bergerac’s Satyr. Char., xxv. 92. A lumpe of Veale that struts about upon its lardons.
1747. Mrs. Glasse, Cookery, To Rdr. When I bid them lard a Fowl, if I should bid them lard with large Lardoons, they would not know what I meant: But when I say they must lard with little Pieces of Bacon, they know what I mean.
1845. Eliza Acton, Mod. Cookery (ed. 2), 167. The lardoons … must be drawn through with a large larding-pin.
1884. Girls’ Own Paper, June, 491/1. The process of inserting slips of bacon, called lardons, into lean meat by means of a larding-needle.
