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The amount of saturated fat generally dictates how firm a fat is at room temperature. Something like butter, of which about 65% of its fat is saturated, is relatively firm at room temperature. Something like coconut oil, which is around 90% saturated fat, is solid at room temperature. Lard is only around 40% saturated fat, with around 45% of its fat coming from monounsaturated fats and 15% of its fat coming from polyunsaturated fat (heavily-grain fat may exchange more saturated for more polyunsaturated fat unfortunately). Because of the relatively high level of unsaturated fats in lard, it's not particularly firm in room temperature. In order to sell it as a brick in the store on the shelf without refrigeration, they have to hydrogenate it - they essentially convert the polyunsaturated fat into saturated fat - hence TRANS-fat. This firms it up into a butter-like brick.
Real lard is going to be refrigerated because the unsaturated fats will require it to be stored at a lower temperature to stay firm. Toss that crap away - even better, save it as a lubricant. Hydrogenated lard is great to lube up screws before you drill them into pilot holes.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.
I just make my own tallow. They usually throw out the hard fat anyway, calling it "suet". I make a batch every few months and freeze most of it, using it up one jar at a time. It's usually EXTREMELY cheap. Even from the grass-fed cows I get it from.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.