I have never seen lard in a supermarket that wasn't hydrogenated, but I believe it says it is right on the label. I always buy my lard from a butcher.
I've been buying the occasional block of lard from the supermarket. It's a bit harder than butter, solid at room temperature. Then the other day I saved the fat from the belly pork I fried - and that's much, much softer, dropping from the spoon at room temperature.
Hm. Does that mean the supermarket stuff is hydrogenated? The label doesn't say anything about that - but maybe they're not obliged to mention it...?
Maybe the labelling requirements are different, US vs Europe? (Though normally I thought the EU tended to be fussier...?) This just says ingredients pork lard and vitamin E as antioxidant. But the consistency is suspicious. Maybe I'll just use it to season the pan, not to cook with.
I discovered hydrogenated lard at the local Mexican Grocer and did a double take. The hell's the point of hydrogenating lard? Satfat's are already stable. Just huck it in the damn fridge next to those 200 bloody types of soda if you need to.
Where in the grocery store did you get it from? Refrigerated section or a shelf?
Don't put your trust in anyone on this forum, including me. You are the key to your own success.
I buy jars of goosefat, its says on the jar's ingredients goose fat 100%