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).
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Breasts, bacon
Cooked ham
References
References
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