Fresh pork fat, often used for lardons.

Bacon. Cured, smoked pork.

Pure pork fat, the meat removed.

Strips of bacon used for larding joints of meat or poultry or for coating pâtés to retain the moisture.

Salt pork usually used in stews.

A full dry white wine made from Chenin Blanc grape. It may add its name to Savennières and is good with fish.

A semihard, creamy white, strong wheel of sheep’s milk cheese from Aquitaine with a hard, dry natural rind.