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Article | REF: F6504 V1

Delicatessen products - Wet cured: lardons, cooked ham

Author: Georges SOLIGNAT

Publication date: March 10, 2005 | Lire en français

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    1. Breasts, bacon

    These products are booming, with a significant increase in "lardons" tonnage and a consequent drop in "brisket" tonnage. In 2001, total tonnage reached 80,500 t (+4.8%/2000, FICT data).

    Let's take a closer look at lardons.

    1.1 Definition

    Lardons are made from wet-cured pork belly (injected or direct-cured), often steamed and, in some cases, smoked. There are also raw lardons, made simply from brined pork belly. After these treatments, the bellies are cut into small cubes (lardonnage).

    • Chemical and microbiological criteria

      The chemical criteria for lardon production are listed in table

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