There's nothing like the flavor of bacon, and when I eat bacon or suggest bacon in a recipe, I suggest you buy a good-quality bacon with a nice balance of meat, salt, and smoke. Lardon is the French term for a matchstick-size piece of bacon. I find cutting the bacon before cooking to be easier than cooking whole pieces and then crumbling the bacon. Lastly, bacon can be hard to cut. To avoid a slippery hazard while cutting, simply pop the bacon into the freezer for a few moments to firm things up for easier slicing.