Price check: one tub of lard.
Reader Ronnie, there are good reasons for bakers to avoid lard in plastic tubs. For one, because it tends to be the lower grade stuff with the piggier taste. Second, a lot of store-bought lard — unless it’s a Mexican brand — is rendered at a very low temperature so it lacks the roasted flavor notes that are so important to its overall profile. Third, store bought lard is partially hydrogenated to extend its shelf life — and partial hydrogenation produces trans fats. I myself don’t think trans fats are worth worrying about. Many other people, however, do. That’s one reason for the turn back to solid animal fats over processed shortenings. Buying store lard, therefore, rather defeats the purpose.
However the main reason you don’t want to buy tub lard is because it’s not as firm as high quality leaf lard, which is the baker’s best friend. Oh my goodness I can see now that I’m going to need to put up a post on leaf lard next. That’s going to have to wait until morning!