Lards refer to pieces of fat that are added to meat or poultry to make it richer and more flavorful. While lards are often associated with traditional cooking methods, there are several synonyms that can be used to describe this ingredient. Some common alternatives for the word lards include bacon, butter, ghee, and oil. These words are generally used to indicate how the fat is being added to the dish in question. For example, a recipe might call for bacon to be larded throughout a meat roast, while ghee might be used to lard a pan-seared chicken breast. Ultimately, the choice of synonym will depend on the specific dish and the desired flavor profile.