lard

The white solid or semisolid rendered fat of a hog.

To cover or coat with lard or a similar fat.

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

To enrich or lace heavily with extra material; embellish.

To fill throughout; inject.

The fat of swine; bacon; pork.

The fat of swine after being separated from the flesh and membranes by the process of rendering; the clarified semi-solid oil of hogs’ fat.

To stuff with bacon or pork; introduce thin pieces of salt pork, ham, or bacon into the substance of (a joint of meat) before cooking, in order to improve its flavor.

Hence To intersperse with something by way of improvement or ornamentation; enrich; garnish; interlard.