He had only a one-pound tin of lard, half a small loaf of bread and his water bottle to keep him going.
In front of it stood a beat-up stove on top of which sat a shoulder of pork braising in hot manteca (lard).
What should doctors advise—stick with low fat or start cooking with lard?
Not, I repeat, not balding Casanovas or aging swingers or thigh-chafing tubs of lard.
But beyond that point, there's no reason to lard on extra damage.
Johnnie's three or four damascened daggers were rubbed bright with hog's lard and sand.
Also lard it with bay leaf or rosemary to be removed when serving.
May be removed by simmering the bark of the root of bitter-sweet in lard, till it becomes very yellow.
First dilute the flour and the sugar in the water, then add the lard.
The blood rushed to his head as Sandu dropped his knife and spilt a piece of lard upon the table.
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.