I recently rendered a bunch of pork fat into lard.
Some of it I froze (after solidifying in refrigerator), whereas the rest I put in mason jars and vacuum sealed. I just left these on a pantry shelf with a closed door (i.e. they're in darkness).
It mostly solidified overnight, and putting it in the refrigerator absolutely solidified it to the correct texture... I had filtered it through cheesecloth, and the resulting product was white or just slightly off-white.
The problem is, the jars get liquidy again, semi-melting at ""room temperature"". We've had a few hot days, and the pantry they are in unfortunately got to about 85 degrees (outside the cabinet) - a tad above room temperature.
My question is, should my lard be melting at only 85° F? It's not fully liquid, just liquid-y.