the soft, white solid made by melting down and clarifying the fat of hogs, esp. the inner abdominal fat
Origin of lardOld French ; from Classical Latin lardum, bacon fat, lard ; from Indo-European base an unverified form lai-, fat from source Classical Greek larinos, fattened, fat, Classical Latin largus, large
- to cover or smear with lard or other fat; grease
- to put strips of fat pork, bacon, etc. over, or into slits in (meat or poultry) before cooking; interlard
- to add to; embellish; garnish: a talk larded with jokes
Origin of lardME larden < OFr larder
The white solid or semisolid rendered fat of a hog.
transitive verblard·ed, lard·ing, lards
- To cover or coat with lard or a similar fat.
- To insert strips of fat or bacon in (meat) before cooking.
- a. To enrich or lace heavily with extra material; embellish: larded the report with quotations.b. To fill throughout; inject: “The history of Sicily was larded with treachery” (Mario Puzo).
Origin of lardMiddle English, from Old French larde, from Latin lārdum.
- A surname.