Lard should be soft in the fridge section (as in you can gently squeeze it and it gives).
If the lard feels like a solid brick, it is hydrogenated.
We have one brand in Australia that I don't think is hydrogenated, but we just make our own lard. It's really easy to do and one big batch lasts us for months.
The "Seven Deadly Sins"
Grains (wheat/rice/oats etc) . . . . . Dairy (milk/yogurt/butter/cheese etc) . . . . . Nightshades (peppers/tomato/eggplant etc)
Tubers (potato/arrowroot etc) . . . Modernly palatable (cashews/olives etc) . . . Refined foods (salt/sugars etc )
Legumes (soy/beans/peas etc)