Lardons are narrow strips of meat, usually from bacon, cut cross-wise into 1/4 to 1/3 inch widths. The French also refer to them as lardoons. Their technique includes blanching the meat before frying. I skip the blanching part.
The bacon should be cut while cold, making it easier to slice and be consistent with the size of the slices. Stack about four slices of bacon on top of each other and begin cutting the lardons. I like to start the frying process with a tablespoon of oil to begin rendering the fat quickly. Fry on a medium high heat, turning often, until the bacon strips are browned and on the crisp side. With a slotted spoon, remove and drain on paper towels.
Use according to your recipe. These are also great to include in omelettes and salads.