A lardon is a small strip or cube of fatty bacon or pork fat, usually subcutaneous fat, used in a wide variety of cuisines to flavor savory food and salads. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as Quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin. Lardons are frequently used in French cuisine to flavor salads, stews, quiches, potatoes, omelettes, and other dishes. A particular Parisian use of lardons is in the salade aux lardons, a wilted salad (often made with frisée (endive) lettuce) in which the lettuce leaves are wilted slightly by the addition of still-hot lardons and hot vinaigrette. 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, and they become crispy on the outside and tender on the inside. Lardons can only be made from slab bacon, and they are more substantial than regular bacon bits.