Lard On!

In picking a theme to set yourself apart in the ever-growing Fifth Fleet of LA food trucks, “bacon” is a softball choice.  But given that no bacon-mobiles existed until the Lardon Truck joined the scene six months ago, I’ll let that slide.  To our vegan readers, feel free to skip this article unless you’re curious about what you’re missing out on (dude, so much.)

Naturally, when I arrived they had already sold out of one of their signature lunches: chicken wings covered in bacon hot sauce, paired with strips of hot sauce-covered bacon (come on, it doesn’t take an Iron Chef to make that delicious.)  I opted instead for their frisee au lardon sandwich, a brioche stuffed with frisee lettuce, a runny egg, and crispy bacon lardons for seasoning.  This surprisingly light (though by no means unsatisfying) entree turned out to be the better choice for reasons that will soon be obvious, as we must now address the use of bacon...

...in desserts.  It speaks volumes that the bacon donut was invented not in some Alabama greasy-spoon, but right here in Los Angeles: it’s at the Nickel Diner, and it’s amazing.  The Lardon folks took that basic idea and kicked it up a notch: a thick, fudgy brownie, slathered in Nutella, then covered in some kind of pig meat.  Bam.

You should track down Lardon as soon as possible, because once they upgrade that puppy to run on biofuel, the smell of bacon grease wafting through the streets will mean bad things happening to good people.  A car accident will kill you fast, but not cholesterol, baby.  That kills you nice and slow.

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• WHAT: Bacon-flavored bacon, and that’s...that's pretty much it.
• WHERE: Find it!
• WHEN: Varies due to schedule
• $$$: $4-6 for main dishes