Lardon is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin.