- 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 lardinggrease, coat, decorate, embellish, adorn, oil, anoint, smear, make, lard, smooth, slick, wax, cream, lube, pomade, season, drip, trim, caparison
Examples from the Web for larding
Contemporary Examples of larding
He flunked the contrition test, retracting only his word choice and larding the statement with attacks on the left.Why Rush Limbaugh’s Apology for Sandra Fluke ‘Slut’ Remarks Bombed
March 9, 2012
Historical Examples of larding
Cold meat or poultry is far better for larding than that which is yet to cook.Miss Leslie's New Cookery Book
This is also the best way to cook all birds, but the larding may be omitted.Sport in Abyssinia
Lay it on top of your partridges, and cover with strips of larding pork.French Dishes for American Tables
Cover the top with thin layer of larding pork, and then cover all with dough.The Hotel St. Francis Cook Book
The strip of fat that occurs between the rind, or outer coat, and the first layer of lean is the firmest and the best for larding.Woman's Institute Library of Cookery, Vol. 3
Woman's Institute of Domestic Arts and Sciences
- 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.