Lardons are small strips or cubes of fatty bacon or pork fat, usually subcutaneous fat, used in a wide variety of cuisines to flavor savory food and salads. They are a key ingredient in classic French dishes such as coq au vin, beef bourguignon, and tarte flambée. Lardons are made by slicing slab bacon into matchsticks, about ¼-inch thick and 1-inch long. They are then cooked slowly over medium heat until most of the fat has rendered out, resulting in a crispy, delicious cube. Lardons are typically served hot in salads and salad dressings, as well as on some tartes flambées, stews, quiches, omelets, with potatoes, and for other dishes such as coq au vin. They can also be used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are more substantial than regular bacon bits and add texture and richness to dishes without being heavy.