That change has, however, caused quite a few first-time English-speaking visitors to France who seeing the word lard on a French menu to grab the wrong end of the stick. Lard on a French menu does not indicate a dish cooked in pig fat, it only means bacon.
N.B. In the Alsace and Lorraine Norther French German based dialects bacon is Speck.
Bacon Fumé - Smoked bacon.
Lard Ventrèche – Streaky bacon. In France, streaky bacon will be used fresh and salted or smoked. Fresh streaky bacon is often used to bard other meats while they are being cooked. Barding a steak requires tying a steak all around with fat to prevent the meat drying out while it is being cooked. Sometimes barding is also done for the added flavor; streaky bacon is also the bacon most often used to make lardons, bacon cubes. (see Lardons).
There are many more styles of bacon available, but those listed above include those I could identify with bacon sold in the USA and or the UK.