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.
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.