lard

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. The white solid or semisolid rendered fat of a hog.
2. v. To cover or coat with lard or a similar fat.
3. v. To insert strips of fat or bacon in (meat) before cooking.
4. v. To enrich or lace heavily with extra material; embellish: larded the report with quotations.
5. v. To fill throughout; inject: "The history of Sicily was larded with treachery” ( Mario Puzo).

Century Dictionary and Cyclopedia

1. n. The fat of swine; bacon; pork.
2. n. The fat of swine after being separated from the flesh and membranes by the process of rendering; the clarified semi-solid oil of hogs' fat. It is a very important article of commerce, being used for many culinary and industrial purposes, in pharmacy as the basis of ointments and cerates, etc. See lard-oil.
3. To stuff with bacon or pork; introduce thin pieces of salt pork, ham, or bacon into the substance of (a joint of meat) before cooking, in order to improve its flavor.
4. Hence To intersperse with something by way of improvement or ornamentation; enrich; garnish; interlard.
5. To pierce as in the operation of larding.
6. To apply lard or grease to; baste; grease; besmear.
7. To fatten.
8. To grow fat.

Wiktionary

1. n. fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy
2. n. fatty meat from a pig; bacon, pork
3. v. to stuff (meat) with bacon or pork before cooking
4. v. to smear with fat or lard
5. v. to garnish or strew, especially with reference to words or phrases in speech and writing

GNU Webster's 1913

1. n. Bacon; the flesh of swine.
2. n. The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
3. v. To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting.
4. v. To fatten; to enrich.
5. v. To smear with lard or fat.
6. v. To mix or garnish with something, as by way of improvement; to interlard.
7. v. To grow fat.

WordNet 3.0

1. v. prepare or cook with lard
2. n. soft white semisolid fat obtained by rendering the fatty tissue of the hog
3. v. add details to