lard
UK: lɑːd | US: lɑːrd
n. 1. A semi-solid white fat rendered from pork, used in cooking.
vt. 2. To insert strips of fat or bacon into meat before cooking.
vt. 3. To embellish or elaborate excessively (figurative, often pejorative).
The word "lard" traces back to Latin lardum, meaning "bacon fat" or "cured pork fat." It entered Old French as larde, retaining the same culinary sense. The verb form emerged later, reflecting the action of adding fat to meat for flavor. The figurative sense ("to embellish") arose in the 16th century, likening verbal excess to the literal richness of fat.
She used lard to make the pie crust flaky.
The chef larded the roast with thin strips of bacon.
His speech was larded with unnecessary technical terms.
Traditional tamales are often prepared with lard.
Avoid larding your writing with clichés.