CarneAtlas

Lard fumévsPork belly

pork · Close equivalent

Same anatomical primal — lard fumé is the cured-and-cold-smoked version of the fresh pork belly. The smoke and cure transform texture and flavour fundamentally.

Translation takeaway

These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.

Open Lard fuméOpen Pork bellySee substitutes
Raw Lard fumé — Pork Belly cut
Lard fumé
Pork · Belly

French smoked pork belly — the source of *lardons* (the diced cured-pork batons that thread through coq au vin, salade lyonnaise, quiche Lorraine, tartiflette, and a dozen other…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Raw Pork belly — Pork Belly cut
Pork belly
Pork · Belly

Pork belly is the boneless, fatty cut from the underside of the pig. It consists of alternating layers of fat and meat that render and crisp during cooking, creating…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Keep Lard fumé and Pork belly together in your notebook.

Names by country

CountryLard fuméPork belly
🇺🇸United States—Pork belly
🇬🇧United Kingdom—Pork belly
🇫🇷FranceLard fuméPoitrine de porc
🇪🇸SpainPanceta ahumadaPanceta
🇦🇷Argentina—Panceta
🇲🇽Mexico—Panceta de cerdo
🇵🇹PortugalToucinho fumadoEntremeada
🇧🇷Brazil—Barriga de porco
🇮🇹ItalyPancetta affumicataPancia di maiale
🇩🇪GermanyRäucherspeckSchweinebauch

Would you know it at the counter?

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