lardo

Start with the fat, not with the rasher. The core of lardo is the fatty tissue of a pig, salted and kept. Everything else follows from that: the streaky cut you fry for breakfast, the strip you thread through a lean joint, the rendered white fat English calls lard. English split those jobs across three words and Esperanto did not, so lardo is broader than any single English translation and narrower than all of them together.

The pig-product pair, drawn properly. Lardo is the belly and the back: fat with some meat in it. Ŝinko at rank 2,939, the very next word in the frequency list, is the hind leg: meat with some fat on it. So lardo is what makes the pan smoke and ŝinko is what goes in the sandwich. Kolbaso at 2,345 is the third of the trio, and between them they are most of what a European butcher sells.

Cooking register, and the derived words. Lardi is the verb, to lard a joint, which is exactly the English one. Lardaĵo is a piece of it, lardujo the pot the fat is kept in. When you want the pure rendered fat and nothing else, porkograso is unambiguous. The kitchen vocabulary around it is already in the course: friti at 2,207, grasa at 1,876, viando at 1,072 and kuirarto at 2,870, which is the chapter article this whole cluster belongs to.