Lard vs. Butter — What's the Difference?

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.

Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat.

Fat from the abdomen of a pig that is rendered and clarified for use in cooking.

A pale yellow edible fatty substance made by churning cream and used as a spread or in cooking.

Insert strips of fat or bacon in (meat) before cooking

Spread (something) with butter

Embellish (talk or writing) with an excessive number of esoteric or technical expressions

A soft yellowish or whitish emulsion of butterfat, water, air, and sometimes salt, churned from milk or cream and processed for use in cooking and as a food.

The white solid or semisolid rendered fat of a hog.

A spread made from fruit, nuts, or other foods

To cover or coat with lard or a similar fat.

A vegetable fat having a nearly solid consistency at ordinary temperatures.

To insert strips of fat or bacon in (meat) before cooking.

Flattery.

To enrich or lace heavily with extra material; embellish

To put butter on or in.

To fill throughout; inject

A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk).

Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.

Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it).

(obsolete) Fatty meat from a pig; bacon, pork.

Any of various substances made from other (especially plant-based) oils or fats, used in moisturizers, cosmetics, etc.

(slang) Excess fat on a person or animal.

Any specific soft substance.

(cooking) To stuff (meat) with bacon or pork before cooking.

A smooth plane landing.

To smear with fat or lard.

Someone who butts, or who butts in.

To garnish or strew, especially with reference to words or phrases in speech and writing.

(transitive) To spread butter on.

To fatten; to enrich.

To move one's weight backwards or forwards onto the tips or tails of one's skis or snowboard so only the tip or tail is in contact with the snow. Similar to applying butter to bread with then end of a butterknife.

To grow fat.

To spin on skis or a snowboard using only the tips or tails being in contact with the snow

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

To increase (stakes) at every throw of dice, or every game.

Bacon; the flesh of swine.

Very smooth, very soft

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

An oily, unctuous substance obtained from cream or milk by churning.

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.

Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter.

To fatten; to enrich.

One who, or that which, butts.

To smear with lard or fat.

To cover or spread with butter.

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

To increase, as stakes, at every throw or every game.

To grow fat.

An edible emulsion of fat globules made by churning milk or cream; for cooking and table use

Soft white semisolid fat obtained by rendering the fatty tissue of the hog

A fighter who strikes the opponent with his head

Prepare or cook with lard;

Spread butter on;

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