n. - Bacon; the flesh of swine.
n. - The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
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 fatten; to enrich.
n. - To smear with lard or fat.
n. - To mix or garnish with something, as by way of improvement; to interlard.
v. i. - To grow fat.