Lardo vs. Lardon — What's the Difference?

Lardo is a type of salumi made by curing strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times.

A lardon, also spelled lardoon, 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. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.

A type of salumi made by curing strips of fatback with rosemary and other herbs and spices.

Alternative form of lardoon

An overweight person.

A bit of fat pork or bacon used in larding.