The trouble with commercial lard is that it is usually hydrogenated, so it will store better. Unfortunately, as with ultra-pasteurized milk and cream that doesn’t need to be refrigerated until opened, hydrogenation is bad for you.
So if you use lard, it’s best if it is homemade, or pay a little extra to get the good stuff.
We don’t do hydrogenated, partially or otherwise. In addition to that, the commercial lards I’ve found also have BHT. I just make my own. Our farmer from which we buy meat and eggs usually throws the fat in for free because we’re good customers. He sometimes does the same with beef bones because I make my own stock.