Cut the bacon in 1/4- to 1/3-inch matchstick strips. If using sliced bacon, cut strips across the short side of the strip. If using slab bacon, cut slabs in 1/4 to 1/3-inch slices, and then cut each slice in pieces that are 1- to 1 1/4 inch long.
Arrange the bacon pieces without touching in a cold skillet.
Cook slowly over medium-low heat, watching, rearranging if necessary for even cooking, and turning when the edges start to bubble, until golden brown. If some of the lardons cook faster than others, just remove them from the pan as they finish cooking.
Drain lardons on paper towels.
Notes
Cooked lardons may be stored in the refrigerator for up to 3 days tightly wrapped to keep oxygen out and stored in a cool section of the fridge.They may also be tightly wrapped and frozen for up to 1 month. For best results, spread on a parchment-lined baking sheet and freeze, then transfer to a freezer bag. Thaw overnight in the refrigerator.To reheat lardons, spread in a large skillet and cook over medium heat until hot, about 5 minutes.
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