A question about a recipe: Corn and bacon pie

Also, lardons are not usually cooked to the crisp bacon stage; they're chewy, meaty little nubbins of bacon goodness.

Just what I would have said, though I probably would have explained it less eloquently!

A lardon is just a type of cut -- it's a rectangular baton about an inch long and 1/4 an inch around. You'll need to start with thick-cut or slab bacon in order to cut it into lardons -- regular sliced bacon is too thin, although you could probably get away with little strips rather than lardons for this recipe.