While getting ready to fry a turkey this year, I noted something interesting. I purchased some lard just in case the home rendered lard turned out to be insufficient to cover the bird. The rendered lard was in the pot at 300 degrees F, a clear liquid. I added a scoop of the purchased lard and it persisted as though made of plastic. After having added countless scoops of refrigerated rendered lard I can assure you, the melting resistance was not expected. Ingredients, hydrogenated lard, as well as lard. Hydrogenated fats are difficult for your body to process, and act as inflammatory agents in the blood. This combined with damaged LDL cholesterol from glucose oxidation and clustered macrophages are a recipe for atherosclerosis. No wonder heart problems are so prevalent in the US. Dietary fat is not a problem if the fat isn’t hydrogenated.