You can picture a block of soft white pig fat: solid when it is cold, gone in a second in a hot pan, and very hard to miss once it is in something. Half of this word's uses are about that substance itself, and half are about the action of pushing it in, bit by bit, until it is everywhere inside.
From the word’s history
From Old French lard, which meant bacon, and before that Latin lardum or laridum, bacon fat. That is why the noun (pig fat) and the verb (pushing bacon into meat) are the same word: both start from the fat on a pig.
來自古法文 lard，那個字本來指培根；再往前是拉丁文 lardum／laridum，意思是培根的油。所以名詞的「豬油」和動詞的「把培根塞進肉裡」會是同一個字：兩邊的起點都是豬身上那塊油。
Wiktionary entries for lard (local kaikki extract, source_refs kaikki:3f6f69a190036ae4:651690004 and :651725498): noun from Middle English lard, Old French lard (bacon), Latin lardum/laridum (bacon fat); verb from Middle English larden, Old French larder.
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