lard

Etymology

From Old French lard (“bacon”), from Latin lardum, laridum (“bacon fat”).

Pronunciation

• (UK) IPA^(key): /lɑːd/
• (US) IPA^(key): /lɑɹd/
• Rhymes: -ɑː(ɹ)d

Noun

lard (countable and uncountable, plural lards)

1. Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.
2. (obsolete) Fatty meat from a pig; bacon, pork.

Verb

lard (third-person singular simple present lards, present participle larding, simple past and past participle larded)

1. (cooking) to stuff (meat) with bacon or pork before cooking
2. to smear with fat or lard
   • Somerville

     In his buff doublet larded o'er with fat / Of slaughtered brutes.

3. to garnish or strew, especially with reference to words or phrases in speech and writing
4. To fatten; to enrich.
   • Spenser

     [The oak] with his nuts larded many a swine.

   • Shakespeare

     Falstaff sweats to death, / And lards the lean earth as he walks along.

5. (obsolete, intransitive) To grow fat.
6. To mix or garnish with something, as by way of improvement; to interlard.

   (Can we find and add a quotation of Shakespeare to this entry?)

   • Dryden

     Let no alien Sedley interpose / To lard with wit thy hungry Epsom prose.

Anagrams

• LRAD, darl

Etymology

From Latin lardum, laridum (“bacon fat”).

Pronunciation

• IPA^(key): /laʁ/

• audio

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Noun

lard m (plural lards)

1. bacon
2. lard

Further reading

• “lard” in le Trésor de la langue française informatisé (The Digitized Treasury of the French Language).

Etymology

From Latin lardum, laridum (“bacon fat”).

Noun

lard m (oblique plural larz or lartz, nominative singular larz or lartz, nominative plural lard)

1. cut of meat from a pig
2. lard (fatty substance)

Etymology

From Latin lardum, laridum (“bacon fat”).

Noun

lard n (plural larduri)

1. (regional) bacon
2. (regional) pig-fat

Etymology

From Latin lardum, laridum (“bacon fat”).

Noun

lard m

1. (Puter) bacon