Small pieces of bacon, also known as lardons, are often smoked and are prepared from pork belly.

Producers add salt and, depending on the recipe, sugar, flavorings, spice, wine, spirits, condiments, smoke, etc.

Nutritional information
The fat content that needs to be considered is that of cooked bacon bits. During cooking, much of the fat can be eliminated by draining them on paper towels, for example.

We don't recommend adding any fat when cooking; it's best to cook lardons in a skillet or the oven.

Conservation using cold (refrigeration) has replaced the older method of conservation with salt, allowing for a less-salted product.

Salted and smoked lardons have identical nutritional values.

They can also be cut into small matchsticks.