Lardon, also called lardoon, larding needle or larding, 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.In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.ince the true French lardon is salt-cured but not smoked, the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg. One food writer takes this as evidence that the French do bacon right.