What must a lardon consist of?

A lardon is a culinary term referring to strips or cubes of fatty bacon or pork fat that are used to add flavor and richness to various dishes. The correct composition of a lardon is characterized by having two layers of meat and one layer of fat. This configuration allows for a balance of flavor and texture, as the meat layers contribute savory depth while the fat renders and infuses the dish with moisture and richness during cooking.

The reason for the specific layering is to ensure that when the lardons are rendered, the fat adequately melts and permeates the surrounding ingredients, enhancing the overall dish without overwhelming it with greasiness. This structure is crucial when lardons are used in recipes such as salads, stews, or as a base for sauces, where the interplay of the meat flavor and the added fat is vital to achieving the desired taste profile.

Other compositions like one layer of meat with two layers of fat or equal layers would not provide the same balance of flavor, resulting in either excessive greasiness or not enough body and flavor from the meat. In this way, the correct answer highlights the significance of balancing meat and fat in culinary preparation.