Lardons are small strips or cubes of pork fat, typically cut from the belly or back of the pig. They are often used in cooking to add flavor and richness to dishes. When cooked, lardons become crispy and can be used in a variety of recipes, including salads, soups, and stews. In French cuisine, lardons are a common ingredient in dishes like quiche and coq au vin. They can also be found in pasta dishes or as a topping for vegetables. The process of rendering lardons involves frying them until they release their fat and become golden brown.