from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A meat strip used for larding, especially salted pork.


Sorry, no etymologies found.


  • Put a strip (also called a lardoon) into the needle as far as it will go.

    Miss Parloa's New Cook Book

  • The lardoon should be about one-third of an inch under the surface and come out about three-quarters of an inch from where it went in, one-half inch projecting on each side.

    Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

  • Thrust the needle into the meat at one of the side lines; and when it is about half way through to the top of the piece, press the steel slightly with the thumb and fore-finger, to hold the lardoon in place until it has entered the meat.

    Miss Parloa's New Cook Book


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  • cf. lardoons, Fr. lardons

    January 4, 2009