Is the lard that you get on the supermarket shelves (in the UK, if that matters) next to the butter OK, or is it hydrogenated? It tends to cost about 30p for a block, and it's often the supermarket's "value" brand. I know lard's good for you and all, but I've read that commercially available lard is sometimes hydrogenated.
If not, where might I get some decent lard, or should I render some myself?
Thanks! Been searching for the answer but haven't found anything definitive.