![]() | A fact from Lardon appeared on Wikipedia's
Main Page in the
Did you know column on 6 March 2010 (
check views). The text of the entry was as follows:
| ![]() |
![]() | This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||
|
Both this page and Bacon have a comment suggesting that the two pages should be merged, but I see no such suggestion. It's clear that this page is inadequate, but it can be improved on. The Bacon page is quite large already, and very anglocentric. Is there some other way of dividing the material that belongs on these pages (and not just the material that's there already)? Groogle ( talk) 00:40, 22 January 2008 (UTC)
Alright! I think maybe we should keep the info for definition, and just have the disambiguation info below it? That way someone could search it up for the meaning, and they'd be able to continue reading into the links for more info, i.e. Keaton (name). —Preceding unsigned comment added by Irontobias ( talk • contribs) 00:37, 19 January 2009 (UTC)
I've added the reference to lardons in the salt pork article; I don't know too much about the coding, so I didn't do a sub-header or link from this page, but it's easy enough to find if you're reading through. Irontobias ( talk) 23:11, 23 January 2009 (UTC)
Excusez-moi, but the "barding" link leads to "Bacon" and the "barding" link on the Bacon page leads back to this lardonnerie page. That's just leading people around by their unhealthy nutritional choices.
T
85.166.162.202 ( talk) 02:49, 6 February 2014 (UTC)
Hello fellow Wikipedians,
I have just modified one external link on Lardon. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
{{
dead link}}
tag to
http://www.wonderhowto.com/how-to-cut-bacon-strips-lardon-264098/view/When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 03:59, 17 December 2017 (UTC)
In France, lardons are small pieces of fatty bacon, not pork fat. French wikipedia defines a lardon as "un petit morceau de lard de porc". The French word lard is closer to streaky bacon or belly pork than lard (which is saindoux in French). Lardons are typically pink meat, streaked with white fat.
I suggest altering the first sentence of this article to "A lardon ... is a small strip or cube of fatty bacon or pork fat ..."
![]() | A fact from Lardon appeared on Wikipedia's
Main Page in the
Did you know column on 6 March 2010 (
check views). The text of the entry was as follows:
| ![]() |
![]() | This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||
|
Both this page and Bacon have a comment suggesting that the two pages should be merged, but I see no such suggestion. It's clear that this page is inadequate, but it can be improved on. The Bacon page is quite large already, and very anglocentric. Is there some other way of dividing the material that belongs on these pages (and not just the material that's there already)? Groogle ( talk) 00:40, 22 January 2008 (UTC)
Alright! I think maybe we should keep the info for definition, and just have the disambiguation info below it? That way someone could search it up for the meaning, and they'd be able to continue reading into the links for more info, i.e. Keaton (name). —Preceding unsigned comment added by Irontobias ( talk • contribs) 00:37, 19 January 2009 (UTC)
I've added the reference to lardons in the salt pork article; I don't know too much about the coding, so I didn't do a sub-header or link from this page, but it's easy enough to find if you're reading through. Irontobias ( talk) 23:11, 23 January 2009 (UTC)
Excusez-moi, but the "barding" link leads to "Bacon" and the "barding" link on the Bacon page leads back to this lardonnerie page. That's just leading people around by their unhealthy nutritional choices.
T
85.166.162.202 ( talk) 02:49, 6 February 2014 (UTC)
Hello fellow Wikipedians,
I have just modified one external link on Lardon. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
{{
dead link}}
tag to
http://www.wonderhowto.com/how-to-cut-bacon-strips-lardon-264098/view/When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 03:59, 17 December 2017 (UTC)
In France, lardons are small pieces of fatty bacon, not pork fat. French wikipedia defines a lardon as "un petit morceau de lard de porc". The French word lard is closer to streaky bacon or belly pork than lard (which is saindoux in French). Lardons are typically pink meat, streaked with white fat.
I suggest altering the first sentence of this article to "A lardon ... is a small strip or cube of fatty bacon or pork fat ..."