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Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished, but many contemporary cooks and bakers still favor it over other fats for select uses.
Larb is a meat dish. In fact, almost any type of protein can be used, from pork to duck and even fish. The meat is most commonly minced or ground, but it can also be prepared sliced or diced. There are also several raw meat preparations, so it is well advised to inquire when ordering this dish at a restaurant.