What is the meaning of the French word lard?

What's the meaning of the French word lard? Here's a list translations and example phrases.
English Translations
Phrases in Context
On lui préférait alors le lard, le saindoux et l'huile d'olive.
Bacon, lard and olive oil were preferred.
Vers 9 heures ou 9 heures et demie, on prend du pain beurré avec du lard ou des œufs.
At about 9 or 9.30 am, buttered bread is served with bacon or eggs.
En plus, on chargera 10 barils de bœuf, 10 quarts de lard, huile, beurre, morue, des légumes.
In addition, 10 barrels of beef, 10 quarters of bacon, oil, butter, cod, vegetables will be loaded.
Au Québec, les fèves au lard sont un plat traditionnel, composé de haricots mijotés longuement avec du lard.
In Quebec, baked beans are a traditional dish, consisting of beans simmered long with bacon.
Le cervelas obernois ou à l'alsacienne est une recette de cervelas garni de fromage et enrobé de lard, puis frit.
The Obernish or Alsatian cervelas is a recipe of cervelas garnished with cheese and coated with bacon, then fried.
Les envois de farine, mais aussi de lard, contribuent fortement à la subsistance des garnisons et des habitants de la basse vallée du Mississippi.
Shipments of flour, but also of bacon, contributed greatly to the subsistence of the garrisons and the inhabitants of the lower Mississippi valley.
Le coq et le chapon fermiers au Chanturgue, le gigot brayaude, la truite au lard ou les rillettes de canard sont des grands classiques de la table auvergnate.
The rooster and capon farmer at the Chanturgue, the leg of brayaude, the bacon trout or duck rillettes are great classics of the Auvergne table.
Dans ce ragoût sont ajoutés, selon les versions, du confit d'oie ou de canard, du lard, de la couenne, du jarret de porc, de la saucisse, de l'agneau ou de la perdrix.
In this stew are added, depending on the version, duck or duck confit, bacon, rind, pork shank, sausage, lamb or partridge.
Il existe aussi dans certaines régions flamandes où, selon le niveau de vie, le second, souvent à base de pain, de lard et d'œufs, peut comprendre des saucisses ou des côtelettes.
There are also some Flemish regions where, depending on the standard of living, the second, often based on bread, bacon and eggs, can include sausages or chops.
La tourtière, le cipaille, les fèves au lard, la soupe aux pois, le rôti de porc, les cretons, la tarte au sucre et les galettes de sarrasin sont quelques exemples de ces mets traditionnels.
A few examples of traditional dishes are turkey, cipaille, baked beans, pea soup, roast pork, greaves, sugar tart and buckwheat cakes.
En conséquence, l’alimentation humaine était principalement glucidique, à base de pain, de bouillies ou de soupes dans lesquelles on mettait parfois un morceau de lard de porc, animal dont la viande pouvait être conservée salée alors que le bœuf, surtout réservé à la traction, et le mouton ne pouvait se garder longtemps.
As a result, human food was mainly carbohydrate, made from bread, porridge or soups, in which a piece of pork was sometimes put, the meat of which could be kept salty, while beef, especially reserved for traction, and the sheep could not keep for long.
Aujourd'hui, beaucoup s’y pressent, au nom d'une nostalgie du « bon vieux temps », pour goûter enfin ces aliments naturels, produits par la ferme voisine tels que la soupe au lard, milliassous et tourtous, la bréjeaude, les boudins et les pommes de terre fricassées, des plats qui au XIXe siècle auraient été jugés grossiers.
Nowadays, there is a great deal of nostalgia for "good old days", in order to taste the natural foods produced by the neighboring farm, such as bacon soup, milliassous and tourtous, bread bread, puddings and fried potatoes, dishes that in the nineteenth century would have been deemed rude.
De fait, les similitudes entre la Franconie et la Lorraine concernant l’usage du lard pour améliorer le plat dans les meilleures occasions, ou pour faire plaisir à un invité, coïncident avec les pratiques culturelles et culinaires de nombreuses régions de France où on l’aimait sortir de l’ordinaire et marquer le coup par l’ajout d’un ingrédient plus cher et peu répandu.
In fact, the similarities between Franconia and Lorraine regarding the use of bacon to improve the dish on the best occasions, or to please a guest, coincide with the cultural and culinary practices of many regions of France, liked to leave the ordinary and mark the blow by the addition of a more expensive ingredient and not very widespread.
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