| NOM | food | llardó | the crisp residue left after lard has been rendered |
|---|
| Sentit | The crisp residue left after lard has been rendered. | |
|---|---|---|
| General | greix comestible | oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue |
| Anglès | cracklings | |
| Espanyol | chicharro, chicharrón, gorrón | |
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