Smoked bacon fat

Smoked bacon fat (lard bacon) is a traditional pork product derived from the fatty layer on the back or side of the pig. Unlike streaky belly bacon, it consists mainly of fat with little or no lean meat. Before smoking, it is cured in salt or a spiced brine and then slowly smoked, giving it a firm texture, golden-brown colour and an intense smoky aroma. In the kitchen it can be added to soups, sauces, braised cabbage, bean dishes or used as a cooking base for sautéeing other ingredients. Thinly sliced, it also works well on bread. Its foreign relatives include Italian lardo and Hungarian szalonna.