lard (verb)

soft white semisolid fat obtained by rendering the fatty tissue of the hog

lard (verb)

prepare or cook with lard

"lard meat"

embroider, pad, lard, embellish, aggrandize, aggrandise, blow up, dramatize, dramatise (verb)

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lard (Noun)

Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.

lard (Noun)

Fatty meat from a pig; bacon, pork.

lard (Verb)

to stuff (meat) with bacon or pork before cooking

lard (Verb)

to smear with fat or lard

lard (Verb)

to garnish or strew, especially with reference to words or phrases in speech and writing

Lard

Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.

Lard

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks. Many cuisines use lard as a cooking fat or shortening, or as a spread in the same ways as butter. It is an ingredient in various savoury dishes such as sausages, pâtés, and fillings. As a replacement for butter, it provides flakiness to pastry. In western cuisine, it has ceded its popularity to vegetable oils, but many cooks and bakers still favor it over other fats for certain uses.