lard

v. spread with pig fat; flavor with pig fat; embellish, add to (a speech, etc.)

n. pig fat

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 depending on the part of the pig the fat was taken from and how the lard was processed. Lard is still commonly used to manufacture soap.
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Noun
1. soft white semisolid fat obtained by rendering the fatty tissue of the hog
(hypernym) edible fat
(substance-holonym) hog, pig, grunter, squealer, Sus scrofa
Verb
1. prepare or cook with lard; "lard meat"
(hypernym) cook, fix, ready, make, prepare
(classification) cooking, cookery, preparation
2. add details to
(synonym) embroider, pad, embellish, aggrandize, aggrandise, blow up, dramatize, dramatise
(hypernym) overstate, exaggerate, overdraw, hyperbolize, hyerbolise, magnify, amplify
(hyponym) glorify

n. bacon, flab, lard

(v. i.)
To grow fat.
  

(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.)
To smear with lard or fat.
  

(n.)
To mix or garnish with something, as by way of improvement; to interlard.
  

(n.)
To fatten; to enrich.
  

(n.)
The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
  

(n.)
Bacon; the flesh of swine.