Which component is NOT essential in a lardon?

In the context of preparing lardons, which are typically small strips or cubes of pork fat or bacon that are rendered or cooked to release their fat, it is important to understand the characteristics that define this ingredient. The essence of a lardon lies in its preparation and ratio of meat to fat.

The characteristic that is not essential in a lardon is having more meat than fat. Traditional lardons are often made with a balance that inclines towards fat, as they are primarily used for their rich flavor and the fat that can be rendered out during cooking. This rendered fat is what enhances the dish being prepared, adding depth and moisture.

The other components mentioned are indeed essential to the identity of a lardon. Having one layer of fat provides the fundamental structure and richness that characterizes lardons. A balanced ratio of meat and fat is also important, but it does not need to favor meat, which is why having more meat than fat is not a requisite condition. Additionally, two layers of meat would be atypical for a standard lardon, which generally consists of a combination of fat and some meat, but the proportion of fat is often highlighted.