- the rendered fat of hogs, especially the internal fat of the abdomen.
- 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.
Origin of lard
Related Words for lardedgrease, coat, decorate, embellish, adorn, oil, anoint, smear, make, lard, smooth, slick, wax, cream, lube, pomade, season, drip, trim, caparison
Examples from the Web for larded
Contemporary Examples of larded
Like many founding legends, the Scottish version is larded with myth.Queen Victoria’s Secret Scottish Sex Castle
August 17, 2014
And when legislation does pass it its larded up by lobbyists.Market Leninism vs. the West
March 30, 2014
Our tax policies are larded through with loopholes for interests connected to those in power.It's All Medicare All the Time
August 16, 2012
Historical Examples of larded
They larded the soil with their good sweat to make a place for fellows like you.Still Jim
Honor Willsie Morrow
The filet can also be larded with bacon and cooked in butter and Marsala only.
The meat must have been prepared beforehand, that is to say washed, trimmed and larded.
He larded all his talk with protestations of fervent loyalty to the Union.Tom Strong, Lincoln's Scout
Alfred Bishop Mason
Three pounds of veal fillet, trimmed, and larded with fat bacon.Cakes & Ale
- the rendered fat from a pig, esp from the abdomen, used in cooking
- informal excess fat on a person's body
- 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
Word Origin for lard
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.