lard +(Greek: fat > Latin: [lardum] bacon)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]. lardaceous, lardeous, lardiform
1. Resembling lard; waxy, fatty.
2. Containing lardacein. larder
1. A cool place, especially a small room or large cupboard, used for storing food; a supply of food.
2. A room or closet in which meat and other provisions are stored. 3. Originally thought to be a place where bacon was stored. lardon, lardoon
One of the pieces of bacon or pork which are inserted in meat in the process of larding.
lardy
Full of or containing lard; fat.
Related fat-word units: adipo-; lipo-; obeso-; oleo-; omento-; pimelo-; pio-; sebo-; steato-. If there are any numbers below, use them to see other pages in this unit.Back to Index | Search Box | Main Index The Main-Word Info pageThe + sign at the end of a unit title means all of the words in that unit have definitions.Directory of special content and topicsDo you want to help to make this dictionary bigger and better?
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