1) Fattening 2) Greasing up girl and others 3) Overlaying with pork 
• (p. pr. & vb. n.) of Lard
Inserting strips of fat into pieces of meat, helping the braised meat stays moist and juicy during cooking. This isn't used as much as it was in the earlier days of cooking.
Inserting small strips of fat bacon into the flesh of game birds, poultry and dry meat before cooking. It is done with a special larding needle.
A technique by which thin strips of backfat, or vegetables, are inserted into a piece of meat. These strips help the meat to remand juicy during cooking. Larding with vegetables gives the meat a contrast of color plus the addition of flavor. This practice is not used as often now because of the higher quality of meat available to us.
The insertion of strips of fat pork into lean meat. The fat is inserted before cooking.