from The American Heritage® Dictionary of the English Language, 4th Edition

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

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.
  • n. Fatty meat from a pig; bacon, pork.
  • v. to stuff (meat) with bacon or pork before cooking
  • v. to smear with fat or lard
  • v. to garnish or strew, especially with reference to words or phrases in speech and writing
  • v. To grow fat.

from the GNU version of the Collaborative International Dictionary of English

  • n. Bacon; the flesh of swine.
  • n. The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
  • intransitive v. To grow fat.
  • transitive 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.
  • transitive v. To fatten; to enrich.
  • transitive v. To smear with lard or fat.
  • transitive v. To mix or garnish with something, as by way of improvement; to interlard.

from The Century Dictionary and Cyclopedia

  • 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.
  • Hence To intersperse with something by way of improvement or ornamentation; enrich; garnish; interlard.
  • To pierce as in the operation of larding.
  • To apply lard or grease to; baste; grease; besmear.
  • To fatten.
  • To grow fat.
  • n. The fat of swine; bacon; pork.
  • 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.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

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


from The American Heritage® Dictionary of the English Language, 4th Edition

Middle English, from Old French larde, from Latin lārdum.

from Wiktionary, Creative Commons Attribution/Share-Alike License

From Old French lard ("bacon"), from Latin lardum, laridum ("bacon fat").



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  • All I know is, reading that quote again makes me crave homemade fried chicken.

    June 8, 2009

  • There's an old saying where I'm from - you can't have too much lard.

    Perhaps not literally true.

    June 8, 2009

  • "Now you could even argue that lard is good for you. As Jennifer McLagan points out in her celebrated book Fat: An Appreciation of a Misunderstood Ingredient, With Recipes, lard's fat is also mostly monounsaturated, which is healthier than saturated fat. And even the saturated fat in lard has a neutral effect on blood cholesterol. Not to mention that lard has a higher smoking point than other fats, allowing foods like chicken to absorb less grease when fried in it. And, of course, fat in general has its upsides. The body converts it to fuel, and it helps absorb nutrients, particularly calcium and vitamins."

    —Regina Schrambling, "Lard: After Decades of Trying, Its Moment Is Finally Here,", June 2009

    The same author does add, "Lard from the supermarket can still be pretty scary; most of it has been hydrogenated to make it last longer."

    June 8, 2009

  • He tucked his brother into his tunic and hurried home to put lard on his wounds.

    - William Steig, The Toy Brother

    September 14, 2008