|1.||the rendered fat from a pig, esp from the abdomen, used in cooking|
|2.||informal excess fat on a person's body|
|3.||to prepare (lean meat, poultry, etc) by inserting small strips of bacon or fat before cooking|
|4.||to cover or smear (foods) with lard|
|5.||to add extra material to (speech or writing); embellish|
|[C15: via Old French from Latin lāridum bacon fat]|
soft, creamy, white solid or semisolid fat with butter-like consistency, obtained by rendering or melting the fatty tissue of hogs. A highly valued cooking and baking fat, lard is blended, frequently after modification by molecular rearrangement or hydrogenation, with other fats and oils to make shortening. Antioxidants are usually added to lard and shortenings to protect against rancidity. Lard is also used in pharmacy and perfumery to make ointments and pomades.
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