Smoked Bacon

A true bomb of umami and lipids, smoked bacon brings complex phenolic compounds (from wood smoking) and salt. Started cold in a pan, its fat melts gently (rendering) while its proteins caramelize, creating lardons of absolute friability. This melted fat, saturated with smoky aromas, becomes the ideal thermal vehicle for sweating onions or browning croutons, constituting the timeless aromatic foundation of great Lyonnaise salads or peasant stews.