Definitions
- Referring to small strips or cubes of bacon used as a flavoring ingredient in dishes. - Describing a type of bacon that is thicker and meatier than regular bacon. - Talking about a French-style bacon that is often used in traditional dishes like quiches and soups.
- Referring to a cut of pork that consists of the layer of fat on the back of the pig. - Describing a type of bacon that is made from the fatback cut. - Talking about a common ingredient in Southern cuisine, used in dishes like collard greens and black-eyed peas.
List of Similarities
- 1Both lardon and fatback come from the pig.
- 2Both are used as flavoring ingredients in dishes.
- 3Both can be used in a variety of recipes, from savory to sweet.
- 4Both are high in fat content.
- 5Both are commonly used in traditional cuisine.
What is the difference?
- 1Cut: Lardon is typically cut into small strips or cubes, while fatback is a specific cut of pork consisting of the layer of fat on the back of the pig.
- 2Usage: Lardon is often used as a flavoring ingredient in dishes, while fatback can be rendered down and used as a cooking fat.
- 3Texture: Lardon is meatier and thicker than regular bacon, while fatback is mostly fat with little meat.
- 4Culinary use: Lardon is often used in dishes like quiches and soups, while fatback is commonly used in dishes like collard greens and black-eyed peas.
Remember this!
Lardon and fatback are both types of bacon used in cooking. However, lardon is a French-style bacon that is thicker and meatier than regular bacon, often used as a flavoring ingredient in dishes like quiches and soups. On the other hand, fatback is a specific cut of pork consisting of the layer of fat on the back of the pig, commonly used in Southern cuisine in dishes like collard greens and black-eyed peas.
