Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun The white solid or semisolid rendered fat of a hog.
  • transitive verb To cover or coat with lard or a similar fat.
  • transitive verb To insert strips of fat or bacon in (meat) before cooking.
  • transitive verb To enrich or lace heavily with extra material; embellish.
  • transitive verb To fill throughout; inject.

from The Century Dictionary.

  • noun The fat of swine; bacon; pork.
  • noun 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.
  • 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.

from the GNU version of the Collaborative International Dictionary of English.

  • transitive verb 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 verb To fatten; to enrich.
  • transitive verb To smear with lard or fat.
  • transitive verb To mix or garnish with something, as by way of improvement; to interlard.
  • noun obsolete Bacon; the flesh of swine.
  • noun The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
  • noun an illuminating and lubricating oil expressed from lard.
  • noun the internal fat of the hog, separated in leaves or masses from the kidneys, etc.; also, the same melted.
  • intransitive verb obsolete To grow fat.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

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

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

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

Etymologies

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").

Examples

  • So when you eat pie or hot biscuit, in which animal lard is used, _you eat raw animal lard_.

    The Story of Crisco

  • "The word lard has become this generally derogatory term associated with fat and disgustingness," says Dan Pashman who hosts a food podcast called The Sporkful.

    News

  • Be sure to try tasajo (delicious grilled beef, which might be the meat in Anónimo's photograph), and a tlayuda con asiento (a great big crisp tortilla spread with what's on the bottom of the pot after lard is rendered and strained -- it's marvelous).

    Oaxaca please.......hold the mole?

  • Be sure to try tasajo (delicious grilled beef, which might be the meat in Anónimo's photograph), and a tlayuda con asiento (a great big crisp tortilla spread with what's on the bottom of the pot after lard is rendered and strained -- it's marvelous).

    Oaxaca please.......hold the mole?

  • Be sure to try tasajo (delicious grilled beef, which might be the meat in Anónimo's photograph), and a tlayuda con asiento (a great big crisp tortilla spread with what's on the bottom of the pot after lard is rendered and strained -- it's marvelous).

    Oaxaca please.......hold the mole?

  • Be sure to try tasajo (delicious grilled beef, which might be the meat in Anónimo's photograph), and a tlayuda con asiento (a great big crisp tortilla spread with what's on the bottom of the pot after lard is rendered and strained -- it's marvelous).

    Oaxaca please.......hold the mole?

  • Be sure to try tasajo (delicious grilled beef, which might be the meat in Anónimo's photograph), and a tlayuda con asiento (a great big crisp tortilla spread with what's on the bottom of the pot after lard is rendered and strained -- it's marvelous).

    Oaxaca please.......hold the mole?

  • Be sure to try tasajo (delicious grilled beef, which might be the meat in Anónimo's photograph), and a tlayuda con asiento (a great big crisp tortilla spread with what's on the bottom of the pot after lard is rendered and strained -- it's marvelous).

    Oaxaca please.......hold the mole?

  • Be sure to try tasajo (delicious grilled beef, which might be the meat in Anónimo's photograph), and a tlayuda con asiento (a great big crisp tortilla spread with what's on the bottom of the pot after lard is rendered and strained -- it's marvelous).

    Oaxaca please.......hold the mole?

  • Be sure to try tasajo (delicious grilled beef, which might be the meat in Anónimo's photograph), and a tlayuda con asiento (a great big crisp tortilla spread with what's on the bottom of the pot after lard is rendered and strained -- it's marvelous).

    Oaxaca please.......hold the mole?

Comments

New comments are temporarily disabled while we update our database.

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

    - William Steig, The Toy Brother

    September 14, 2008

  • "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," Slate.com, 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

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

    Perhaps not literally true.

    June 8, 2009

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

    June 8, 2009