[lahrd] /lɑrd/

the rendered fat of hogs, especially the internal fat of the abdomen.
verb (used with object)
to apply lard or grease to.
to prepare or enrich (lean meat, chicken, etc.) with pork or fat, especially with lardons.
to supplement or enrich with something for improvement or ornamentation:
a literary work larded with mythological allusions.
the rendered fat from a pig, esp from the abdomen, used in cooking
(informal) excess fat on a person’s body
verb (transitive)
to prepare (lean meat, poultry, etc) by inserting small strips of bacon or fat before cooking
to cover or smear (foods) with lard
to add extra material to (speech or writing); embellish

late 14c. (possibly early 13c.), “rendered fat of a swine,” from Old French larde “joint, meat,” especially “bacon fat” (12c.), and directly from Latin lardum “lard, bacon, cured swine’s flesh,” probably cognate with Greek larinos “fat,” laros “pleasing to the taste.”

“prepare (meat) for roasting by inserting of pieces of salt pork, etc., into it,” mid-14c., from Old French larder “to lard” (12c.), from lard “bacon fat” (see lard (n.)). Figuratively, of speech or writing, from 1540s. Related: Larded; larding.

Related Terms

tub of guts


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