Talk:Lardon

Merge with bacon?
Both this page and Bacon have a comment suggesting that the two pages should be merged, but I see no such suggestion. It's clear that this page is inadequate, but it can be improved on. The Bacon page is quite large already, and very anglocentric. Is there some other way of dividing the material that belongs on these pages (and not just the material that's there already)? Groogle (talk) 00:40, 22 January 2008 (UTC)
 * It's not a good idea at all. It came here to find out what lardons are, and it would have been much harder to find that information on the bacon page. Luwilt (talk) 12:39, 1 March 2008 (UTC)
 * Since discussion is halted, I figure we should merge this instead with salt pork; panchetta should be given some thought as well. I've seen chefs using all three terms interchangably, and this would solve the whole stub problem. As for coming here to find out what they are, a simple (and necessary) redirect would take anyone searching for lardons to the correct section of the article. As it stands now, this stub is a dictionary definition, and merging with an 'anglocentric' page with the additional mention of the francophone definiton would clear up the confusion one might have with these terms (aside from the fact that a person speaking French would most likely be reading the article en Français, and calling an article in English anglocentric is kinda redundant.) Irontobias (talk) 19:05, 18 January 2009 (UTC)
 * Maybe this page should be a disambig? --Alynna (talk) 19:10, 18 January 2009 (UTC)
 * That's even better, since this page pretty much links to salt pork and bacon for a definition. Irontobias (talk) 23:34, 18 January 2009 (UTC)
 * Cool. I made a disambig, does it look right? --Alynna (talk) 23:52, 18 January 2009 (UTC)

Disambig!
Alright! I think maybe we should keep the info for definition, and just have the disambiguation info below it? That way someone could search it up for the meaning, and they'd be able to continue reading into the links for more info, i.e. Keaton (name). —Preceding unsigned comment added by Irontobias (talk • contribs) 00:37, 19 January 2009 (UTC)


 * Hmm, I think that's more typical for name disambigs than general disambigs... but what about something like "Lardon is the name for several kinds of pork products." followed by the links? --Alynna (talk) 00:40, 19 January 2009 (UTC)


 * Whoops! just undo the last edit in that case. I would agree, but its not just the products, but also the fact that its french and used for the specific purpose of larding... I guess it would work if we added the info to the articles that are linked, and then have them go to the specific header therin! Irontobias (talk) 00:49, 19 January 2009 (UTC)


 * Ok, how's it look now? When the linked articles have the info, can change the links to go to subheaders... --Alynna (talk) 01:20, 19 January 2009 (UTC)


 * Great! I added 'french cuisine' since the page is part of the french portal. I've been working on the salt pork article all day; I can add the info to it if you want to do bacon and/or panchetta! Irontobias (talk) 01:28, 19 January 2009 (UTC)


 * Cool. Bacon seems to already mention larding and lardons in the intro, so nothing to do there.  I'll throw a sentence in panchetta. --Alynna (talk) 01:57, 19 January 2009 (UTC)

Adding Lardon to Salt Pork
I've added the reference to lardons in the salt pork article; I don't know too much about the coding, so I didn't do a sub-header or link from this page, but it's easy enough to find if you're reading through. Irontobias (talk) 23:11, 23 January 2009 (UTC)


 * Lardons are not necessarily prepared from salt pork, so I have begun moving content about lardons from that article here. --Una Smith (talk) 19:04, 12 August 2009 (UTC)

Circulardity
Excusez-moi, but the "barding" link leads to "Bacon" and the "barding" link on the Bacon page leads back to this lardonnerie page. That's just leading people around by their unhealthy nutritional choices.

T 85.166.162.202 (talk) 02:49, 6 February 2014 (UTC)

External links modified
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 * Added archive https://web.archive.org/web/20110604115850/http://www.nydailynews.com/archives/lifestyle/2002/07/14/2002-07-14__special_ingredient_lardon.html to http://www.nydailynews.com/archives/lifestyle/2002/07/14/2002-07-14__special_ingredient_lardon.html
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Pork Fat or Fatty Pork?
In France, lardons are small pieces of fatty bacon, not pork fat. French wikipedia defines a lardon as "un petit morceau de lard de porc". The French word lard is closer to streaky bacon or belly pork than lard (which is saindoux in French). Lardons are typically pink meat, streaked with white fat.

I suggest altering the first sentence of this article to "A lardon ... is a small strip or cube of fatty bacon or pork fat ..."

109.180.200.248 (talk) 15:38, 27 April 2018 (UTC)