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French equivalent to bacon?

Fuffy Oct 5, 2013 03:40 AM

For cooking in France is pancetta or jambon cru the closest to bacon?

  1. PhilD Oct 5, 2013 03:44 AM

    For some strange reason I thought you could get bacon in French supermarkets. If not does the Marks & Spencer food section in Paris sell English bacon?

    1. v
      vielleanglaise Oct 5, 2013 04:38 AM

      poitrine fumé - smoked bacon.
      lard salé - salted bacon.

      1 Reply
      1. re: vielleanglaise
        Delucacheesemonger Oct 5, 2013 05:09 AM

        If l would smuggle one thing to the States, it would not be drugs, it would not be diamonds, it would be poitrine fume, double smoked and double salted, it is my fav bacon on earth.

      2. sunshine842 Oct 5, 2013 06:06 AM

        No, it's lardons!

        Smoked or not, it's small pieces of thick-cut bacon.

        Good stuff, and I'd be right there with Deluca, smuggling my suitcase full of lardons. Love, love, love the convenience of having a package of *good* bacon all cut up and ready to use.

        For American-style crispy bacon, you can buy it in larger supermarkets - Lidl carries a particularly good version.

        9 Replies
        1. re: sunshine842
          Delucacheesemonger Oct 5, 2013 06:15 AM

          However, l cut my own lardons from a chunk of poitrine fume

          1. re: Delucacheesemonger
            sunshine842 Oct 5, 2013 07:13 AM

            If you have the time and aren't a working mom with starving teenagers, that works well, too.

            The rest of us are quite happy to tear the lid off the package.

            1. re: Delucacheesemonger
              Ptipois Oct 5, 2013 08:10 AM

              Why, you don't cut your own lardons from the pig itself? I'm so disappointed.

              1. re: Ptipois
                John Talbott Oct 5, 2013 08:26 AM

                It reminds me of a recipe from an exotic dish cook book my father in law would read aloud about bear's paw cooked in mud -
                "First find and kill a bear" or something like that.

                1. re: John Talbott
                  Ptipois Oct 5, 2013 11:38 AM

                  I don't like bear paw cooked in mud. I think the paw makes the mud taste weird.

                  1. re: Ptipois
                    mangeur Oct 5, 2013 01:08 PM

                    I think I have a new sig...

              2. re: Delucacheesemonger
                Rio Yeti Oct 5, 2013 02:11 PM

                I do to, but only because they don't carry lardons "fermiers" at my local supermarket anymore, and I can't be sure if the pig was raised in a cage or free range when I buy "regular" lardons...

                So I buy a thick cut poitrine fumée de porc élevé en plein air, and cut my lardons myself. It's really done in 30 seconds tops, I'm pretty sure even a working mom with starving teenagers can manage that ! ;)

                1. re: Rio Yeti
                  sunshine842 Oct 5, 2013 03:32 PM

                  not in quantities sufficient to feed starving teenagers.

                  Herta works for me.

                  1. re: sunshine842
                    Rio Yeti Oct 6, 2013 01:23 AM

                    Will not argue as this is totally outside of my personal knowledge ;)

            2. l
              lemarais Oct 5, 2013 07:15 AM

              Wow, reminds me of Frisee salad! (MUST have lardons!)

              1. John Talbott Oct 5, 2013 07:19 AM

                None of the above. when forced to return to the US, one of the few things i return with (besides Planter's Peanuts) is Niman ranch bacon.

                1 Reply
                1. re: John Talbott
                  sunshine842 Oct 5, 2013 07:55 AM

                  oh, the Menguy's folks are crushed! :)

                2. t
                  tortoiseshell Oct 5, 2013 08:02 AM

                  I found this recently at Monoprix:

                  I heat it up in the microwave to make it even crispier and it works great for BLTs.

                  1 Reply
                  1. re: tortoiseshell
                    sunshine842 Oct 5, 2013 10:22 AM

                    Okay, I might get my lardons from a package precut, but even I put my food down at precooked bacon.

                  2. Parnassien Oct 6, 2013 02:35 AM

                    When I ask my local charcutier for "bacon" (it's a French word too), I get lean bacon in round slices like canadien bacon or long ones like British & Irish back bacon. When I ask for "tranches de lard", I get fatty/ streaky bacon strips. When I ask for "lamelles", I get extra thin slices for wrapping, say, poultry or lining a terrine. Not a whiz in the kitchen or very intimate with various cuts of pork, I can only assume it's all poitrine (fumée or otherwise cured).

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