The soft, white solid made by melting down and clarifying the fat of hogs, esp. the inner abdominal fat.
Excess fat on the human body.
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.
The white solid or semisolid rendered fat of a hog.
To cover or coat with lard or a similar fat.
To insert strips of fat or bacon in (meat) before cooking.
Origin of lard
Middle English from Old French larde from Latin lārdum