LARD

I. transitive verb Date: 14th century 1. to dress (meat) for cooking by inserting or covering with something (as strips of fat), to cover or soil with grease, to augment or intersperse especially with something superfluous or excessive , to make rich with or as if with fat, II. noun Etymology: Middle English, from Anglo-French, from Latin ~um, laridum; perhaps akin to Greek larinos fat Date: 14th century a soft white solid or semisolid fat obtained by rendering fatty pork, ~y adjective