You won’t have to wait for the bacon to thaw out if you know how to cook it from frozen. There are better ways to do it than the microwave. I also talk about the best ways to thaw bacon.
Everybody loves bacon, right? It can take the most simple dishes and make them feel rich and indulgent. The only time you should eat bacon is in the morning. I love it on burgers, in sandwiches, and even when I wrap other proteins in bacon, like this pork tenderloin.
I buy a lot of bacon when it’s on sale and then freeze it, which is a problem. Or, I only want a few pieces for breakfast and put the rest in a freezer bag to use later. I’ve learned how to cook chicken breasts, shrimp, and fish from frozen, so why not bacon?.
There are different ways to cook or thaw frozen bacon, and some work better with some foods than others. Let me tell you what I learned.
Bacon lardons are a key ingredient in many classic dishes. You can add these small bacon cubes to soups, stews, salads, pastas, and more to make them taste and feel more smoky and salty. But bacon can go bad quickly once opened. There are a lot of home cooks who don’t know what to do with their extra bacon lardons. Can they be frozen?
The good news is, yes! Bacon lardons can absolutely be frozen for longer storage In fact, freezing lardons is an easy way to save time and avoid waste. Read on for a complete guide to freezing bacon lardons, with tips for blanching, storage, use, and more
What are Bacon Lardons?
For those who don’t know, lardons are just small pieces of bacon, usually 1/4 to 1/2 inch across. The term comes from the French word “lardon” meaning “bacon cube”.
Lardons are used to add bold, smoky bacon flavor as well as crispy texture to all kinds of dishes. Common uses for lardons include:
- Soups – Potato leek soup, onion soup, tomato soup
- Salads – Spinach salads, leafy green salads
- Pastas – Carbonara, spaghetti alla gricia
- Stews – Coq au vin, beef bourguignon
- Vegetables – Brussels sprouts, green beans
- Omelets and frittatas
- Roasted vegetables
- Pizza
Lardons are easy to make at home. Simply cut bacon into small cubes, either by hand or by using a chef’s knife Make sure the bacon is very cold for easier slicing
Now let’s look at the best way to freeze leftover lardons so they stay fresh as long as possible
Should You Freeze Bacon Lardons?
Freezing is an excellent storage method for leftover bacon lardons. Here are some of the benefits:
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Avoid waste: Bacon goes bad quickly at room temp. Freezing prevents having to throw out unused lardons.
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Longer storage: Properly frozen, lardons keep for 2-3 months vs. just a week in the fridge.
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Save time: Always have lardons ready instead of cubing bacon each time.
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Buy in bulk: Freeze surplus lardons when buying bacon in bulk.
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Meal prep: Make a big batch of lardons to have on hand for multiple recipes.
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Enhance flavor: Frozen lardons soak up marinades and seasonings even better.
For minimal waste, cost savings, and convenience, freezing bacon lardons is highly recommended.
How to Freeze Bacon Lardons
Follow these simple steps for freezing bacon lardons:
1. Blanch the Lardons
Before freezing, it’s best to par-cook the lardons by blanching in simmering water for 2-3 minutes. This cooks them about halfway and firms them up.
Bring a pot of water to a gentle simmer. Add lardons and cook for 2-3 minutes. Drain and spread on paper towels to cool and absorb excess moisture.
Blanching prevents freezer burn and helps the lardons better hold their shape when frozen. It also speeds up cooking time later.
2. Portion Lardons
Divide the par-cooked lardons into meal-sized portions in resealable plastic freezer bags. Squeeze out excess air before sealing.
A good rule of thumb is 2-4 ounces of lardons per portion, depending on recipe needs. Portioning makes it easier to use the exact amount needed.
3. Freeze Rapidly
Place bags of lardons in a single layer in the freezer so they freeze as quickly as possible. This prevents large ice crystals from forming and damaging textures.
4. Label and Date
Be sure to label each bag with the contents and freeze date. Frozen lardons will maintain best quality for 2-3 months. Dating the bags allows you to use oldest first.
5. Use Within 3 Months
For optimal flavor and texture, use frozen lardons within 3 months. The high fat content of bacon makes it prone to rancidity over longer storage, even when frozen.
And that’s it! With these easy steps, you’ll have tasty bacon lardons at the ready anytime.
How to Use Frozen Lardons
Frozen lardons can go straight into recipes without thawing first. The blanching pretreats them so they’ll finish cooking through.
To use frozen lardons:
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Add frozen to soups, stews, sauces at the beginning to finish cooking.
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Sauté frozen lardons over medium heat in a skillet to recrisp before using.
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Roast frozen lardons with vegetables to finish cooking and recrisp.
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Add frozen to egg dishes like omelets and frittatas towards the end of cooking.
The salt and smoky flavors will permeate the dish as the lardons cook. For maximum crispiness, sauté or roast briefly to recrisp the thawed lardons before using.
Storing Bacon Lardons
Follow these guidelines for storing bacon lardons:
- Room temperature – Use within 5-7 days
- Refrigerator – Store in airtight container for up to 1 week
- Freezer – Freeze for 2-3 months maximum
The high fat content of bacon makes it prone to faster spoilage. For best quality and food safety, use refrigerated lardons within a week and frozen within 3 months.
Proper freezer storage is important to preserve quality. Keep lardons frozen at 0°F or below. Avoid freezer burn by sealing tightly and minimizing air exposure.
Blanching Lardons Before Freezing
Blanching partway cooks lardons before freezing, which provides several advantages:
- Firms up the fat so lardons hold shape better when frozen
- Cooks them about halfway done for faster cooking later
- Adds light saltiness from the blanching water
- Helps remove excess moisture to prevent freezer burn
To blanch lardons, simmer in water for 2-3 minutes until partially cooked. Drain, cool, and pat dry before freezing. The par-cooked lardons go right into recipes to finish cooking.
FAQs About Freezing Bacon Lardons
How long do bacon lardons last in the freezer?
Properly stored at 0°F or below, bacon lardons maintain best quality frozen for 2-3 months. They remain safe beyond that but may suffer more flavor and texture loss.
Can you refreeze bacon lardons?
It’s best not to refreeze previously frozen lardons. The texture and flavor will decline with each thaw cycle. Refreezing also increases risk of bacteria growth.
How do you thaw frozen lardons?
For food safety, thaw frozen lardons in the refrigerator overnight before using. Alternatively, run the bag under cool water to quickly thaw. Cook immediately once thawed.
Should you freeze cooked or raw bacon lardons?
Raw lardons should be partially cooked by blanching for 2-3 minutes before freezing. This firms them up so they hold their shape better frozen.
Can you freeze bacon fat/grease?
Yes, bacon fat can be frozen for longer storage. Let cool completely, then freeze in an airtight container for up to 6 months. Use to cook with later.
Get the Most From Your Bacon Lardons
Bacon lardons are delicious but highly perishable. Freezing is the perfect solution for storing leftover lardons or buying bacon in bulk to make multiple batches of lardons.
By properly blanching, portioning, and freezing the lardons, you’ll always have a tasty batch ready for soups, salads, pastas and more!
So next time you have extra lardons, take a few minutes to pop them in the freezer. Your future recipes will thank you with enhanced flavors and crisp delicious bits of bacon. No more waste, and no more last minute bacon chopping. Just defrost and add for instant bacon goodness anytime.
The Second Best Way To Thaw Bacon: In Cold Tap Water
It will only take a little bit longer, but a single 16 oz. package of frozen bacon will usually defrost in tap water in under 30 minutes. Simply fill your sink with cold water. Add the bacon in its original packaging or in a sealed zip top bag. Let the bacon sit in the water until it’s defrosted. Flip it over every so often to make sure it shrinks evenly.
The Best Method For Thawing Bacon Slowly: The Fridge
If you’re not in a rush and planning ahead, defrost your bacon in the refrigerator. You can move it from the freezer to the fridge and forget about it until you’re ready to cook. It might take up to 24 hours. It can safely stay in the fridge for up to 5 days before cooking.