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Lard fumévsPork belly

pork · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

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.

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
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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
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Names by country

CountryLard fuméPork belly
🇺🇸United States—Pork belly
🇬🇧United Kingdom—Pork belly
🇫🇷FranceLard fuméPoitrine de porc
🇪🇸Spain—Panceta
🇦🇷Argentina—Panceta
🇲🇽Mexico—Panceta de cerdo
🇵🇹Portugal—Entremeada
🇧🇷Brazil—Barriga de porco
🇮🇹Italy—Pancia di maiale
🇩🇪Germany—Schweinebauch

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