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.
- 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.
- intransitive v. To grow fat.
from The Century Dictionary and Cyclopedia
- 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.
- 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 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
So when you eat pie or hot biscuit, in which animal lard is used, _you eat raw animal lard_.
"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.
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).
The Pacific spiny lobster named for the village where it is said to have started was originally fried in lard because that was the only cooking fat available for many years, but nowadays there are other alternatives.
FYI bacteria cannot live in lard/grease [which is what seasons it].
I also swapped a healthier canola oil for the lard (and let's face it, lard is just icky).
Jocelyn: McAuliflower said ... just gotta say - at least lard is wholistic.
"Here they want you to taste the bean, not the lard, which is ... different."
The flesh of the manatee is excellent, superior even to that of pork, and the oil furnished by its lard, which is three inches thick, is a product of great value.
This will produce what is called lard, and will serve for making lard cakes, pie or pudding crusts, and also for general cooking purposes, instead of butter, etc.No. 37.