Look up: lard

1. 
   Lard
   Lard is the rendered and clarified internal fat from the abdomen of pigs or cattle used in cooking and pharmacy.
   Found on http://www.encyclo.co.uk/nol.php
   
   
2. 
   Lard
   A cooking fat heat-rendered from pork and sometimes fuurther modified by bleaching, hydrogenation, addition of emulsifiers and antioxidants.
   Found on http://www.chowbaby.com/10_2000/glossary
   
   
3. 
   lard
   [n] - soft white semisolid fat obtained by rendering the fatty tissue of the hog 2. [v] - prepare or cook with lard
   Found on http://www.webdictionary.co.uk/definitio
   
   
4. 
   Lard
   Lard noun [ French, bacon, pig's fat, Latin lardum , laridum ; confer Greek fattened, fat.] 1. Bacon; the flesh of swine. [ Obsolete] Dryden. 2. The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained. Lard oil , an illuminating and lubricating oil expressed from lard. -- Leaf lard , the internal ...
   Found on http://www.encyclo.co.uk/webster/L/14
   
   
5. 
   Lard
   Lard transitive verb [ imperfect & past participle Larded ; present participle & verbal noun Larding .] [ French larder . See Lard , noun ] 1. To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard ...
   Found on http://www.encyclo.co.uk/webster/L/14
   
   
6. 
   Lard
   Lard intransitive verb To grow fat. [ Obsolete]
   Found on http://www.encyclo.co.uk/webster/L/14
   
   
7. 
   lard
   1. Bacon; the flesh of swine. ... 2. The fat of swine, especially. The internal fat of the abdomen; also, this fat melted and strained. Lard oil, an illuminating and lubricating oil expressed from lard. Leaf lard, the internal fat of the hog, separated in leaves or masses from the kidneys, etc.; also, the same melted. ... Origin: F, bacon, pig's fat, ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
8. 
   lard
   noun soft white semisolid fat obtained by rendering the fatty tissue of the hog
   Found on http://wordnet.princeton.edu/perl/webwn?
   
   
9. 
   lard
   verb prepare or cook with lard; `lard meat`
   Found on http://wordnet.princeton.edu/perl/webwn?
   
   
10. 
    Lard
    `Lard` refers to pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated fat content and its often negative image; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depend...
    Found on http://en.wikipedia.org/wiki/Lard
    
    
11. 
    Lard
    • (n.) To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry. • (n.) The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained. • (n.) To fatten; to enrich. • (n.) Bacon; the flesh of swine. • (v. i...
    Found on http://thinkexist.com/dictionary/meaning
    
    
12. 
    lard
    soft, creamy, white solid or semisolid fat with butter-like consistency, obtained by rendering or melting the fatty tissue of hogs. A highly valued ... [1 related articles]
    Found on http://www.britannica.com/eb/a-z/l/16
    
    
13. 
    lard
    lard 1. White, slightly soft, rendered pork used in cooking and baking and as a base in some ointments and perfumes. 2. The purified internal fat of the abdomen of the hog. 3. Also, adeps [denoting fat or adipose tissue; the rendered fat of swine; lard, used in the preparation of ointments].
    Found on http://www.wordinfo.info/words/index/inf
    
    
14. 
    lard
    Syn: adeps 2 [L. lardum]
    Found on
    
    
15. 
    lard
    lard, hog's fat melted and strained from the tissues, an important byproduct of the meatpacking industry. The highest grade, leaf lard, is from the fat around the kidneys; the next best is from the back, and the poorest from the small intestines. Lard is classed by method of preparation as prime ste...
    Found on http://www.infoplease.com/ce6/society/A0