• (British) IPA: /lɑːd/
  • (GA) IPA: /lɑɹd/


  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.
Translations Verb

lard (lards, present participle larding; past and past participle larded)

  1. (cooking) To stuff (meat) with bacon or pork before cooking.
  2. To smear with fat or lard.
    • 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.
    • [The oak] with his nuts larded many a swine.
    • c. 1597, William Shakespeare, “The First Part of Henry the Fourth, […]”, in Mr. William Shakespeares Comedies, Histories, & Tragedies: Published According to the True Originall Copies (First Folio), London: Printed by Isaac Iaggard, and Ed[ward] Blount, published 1623, OCLC 606515358 ↗, [Act II, scene ii]:
      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.
    • Let no alien Sedley interpose / To lard with wit thy hungry Epsom prose.
  • Italian: farcire con pancetta
  • Spanish: mechar
  • Italian: spalmare con lardo
Translations Translations
Proper noun
  1. Surname

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