LARD

Lard

Lard is 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; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.

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lard

Noun

  1. Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.
  2. Fatty meat from a pig; bacon, pork.

Verb

  1. to stuff (meat) with bacon or pork before cooking
  2. to smear with fat or lard
  3. to garnish or strew, especially with reference to words or phrases in speech and writing
  4. To fatten; to enrich.
  5. To grow fat.
  6. To mix or garnish with something, as by way of improvement; to interlard.


The above text is a snippet from Wiktionary: lard
and as such is available under the Creative Commons Attribution/Share-Alike License.

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