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Old 08-07-2007, 04:25 AM   #1
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Lardons

Hello i was wondering if i could subtitute lardons for parma ham fat . I am making aan italian beef stew.

Thank you

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Old 08-07-2007, 06:49 AM   #2
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Should be OK. It's for flavor and texture, any pork fat will do the trick.
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Old 08-07-2007, 08:08 AM   #3
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Thank you for that i shall endeavour to use lardons in my beef rubesco. I shall tell you how it went . I plan to cook it this saturday .
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Old 08-07-2007, 08:49 AM   #4
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OK Nick. Post the recipe when you can, please.
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Old 08-07-2007, 08:56 AM   #5
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will do i would be happy to know of any alternatives
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Old 08-07-2007, 10:13 AM   #6
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should be fine. yum
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Old 08-07-2007, 02:52 PM   #7
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Are you using bacon lardon or salt-pork lardon? Lardon is just the matchstich shaped cut, no?
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