I actually have some lard in the fridge. Don’t use it often but it’s handy for frying corn tortillas and has a nice high smoke point. When you buy it in the box, melt it in pot, then pour into a tight fitting plastic tub. Keeps for years.
We have some, in the cabinet, in sticks. We have a recipe I make occasionally, passed down from my husband’s side of the family, for “Mother’s buns” (dinner rolls), which requires the “solid shortening”.
I USE the lard in my fridge. Lard is infinitely healthier than Crisco or margarine. INFINITELY HEALTHIER. And it tastes a whole helluva lot better, too. It is also higher in "good" cholesterol than "bad" cholesterol.
I know for a fact that switching from butter and Crisco to lard LOWERED THE CHOLESTEROL SIGNIFICANTLY in the wife of a friend of mine -- she's a nurse who turned the cooking over to her husband, who did some research on nutrition and switched to lard without telling her; her cholesterol dropped and she was so grateful, wanting to know what "magic" he had done to make it happen. Seeing as how she's a nurse and "conventional wisdom" (an oxymoron) in the medical community is that lard is "bad" for you, he didn't have the heart to tell her (also, he was wise enough just to shrug, as if "Heck if I know!").
But I took him at his word and switched to lard a few years ago -- and the last time I had my cholesterol checked about a year ago, the doc said it was just fine. Same with my husband, who eats everything I fry in LARD, from chicken to fish. Lard also makes THE very best pie crust ever, even better than butter.
Olive oil, lard, and butter -- STICK WITH WHAT GOD MAKES NATURALLY. Processed vegetable oils ... not so much.