Crossword Solver > found answer > LARDOON

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CROSSWORD
ANSWER

lardoon

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The answer LARDOON has 4 possible clue(s) in existing crosswords.

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The word LARDOON is VALID in some board games. Check LARDOON in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of lardoon in various dictionaries:

noun - a thin slice of bacon or pork

LARDOON - A lardon, also called lardoon or larding, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat) used in a wide variety of c...

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Keep reading for additional results and analysis below.

Possible Crossword Clues
Bacon's Orlando Furioso
Fool swallows ’ard piece of bacon
Aquatic bird crosses a road to get strip of bacon
Strip of bacon

Last Seen in these Crosswords & Puzzles
Jul 26 2013 The Guardian - Cryptic crossword
Feb 9 2008 The Telegraph - Quick
Aug 12 2005 The Guardian - Cryptic crossword
Jan 12 2002 The Times - Cryptic

Possible Dictionary Clues
A meat strip used for larding, especially salted pork.
A chunk or cube of bacon used to lard meat.

Lardoon might refer to
A Lardon, also called lardoon or larding, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. 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. * The Oxford English Dictionary defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the Middle English Dictionary, the earliest occurrence of the word is in 1381, in the work Pegge Cook; it advises to insert lardons in cranes and herons. *

Lardoon might refer to

A Lardon, also called lardoon or larding, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. 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.
* The Oxford English Dictionary defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the Middle English Dictionary, the earliest occurrence of the word is in 1381, in the work Pegge Cook; it advises to insert lardons in cranes and herons.
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