Oooh, I get to sound smart.

Barding and larding are both techniques used in French cooking. Barding is when you wrap a meat in bacon or other fat. A bacon wrapped filet is an example of barding. Larding is when you actually use a larding needle to insert the lardon into the meat or roast. You can do larding by either running the lardon all the way through the meat or it may be attached around the meat.

Lardon is traditionally bacon fat that has been diced and blanched. (Blanching is when you boil a food and then immediately drop it into ice water afterwards.)

Over the last 50 years, Lardon has essentially become French culinary speak for Bacon. If you go to Paris and see an Omelettes aux Lardon being served for breakfast, that means an omlette with bacon. Frisse Lardon is a green salad with bacon on top.

There, now you know how to order Bacon in France. Useful should your plane ever go down behind enemy lines.

Hmmm... that sounds sooooo good.

Down here we use to roast meat with huge pieces of bacon inside it, to provide an extra flavour, and also we have the medallion rolls, which consist basically of a piece of fillet mignon--a low fat meat--rolled in a generous slice of bacon.

Hooray for bardon, lardon and all things bacon.

Lost.. thanks for the info... that will help me to improve my cooking skills--at least will help me to give fancy names to my dishes, like bardonaise chicken hearts, lardonic rice, crispy lardons with bardonic bacon...
I need a new cardiologist...