Descenting lard

So I have looked through the lard posts on here and google and still feel like something is missing. Now granted the butchers here in rural southern Oregon aren't great, most of them don't even know what leaf lard is, but how do I get a usable product from general lard. I have scoured the internet and most instructions fail. The lard smells rancid and/or strongly porky and not in a good way. The best advice I've seen is lots of water, salt and baking soda. The baking soda has made a significant difference. I have a very sensitive nose. I suspect that is part of the problem. Any advice that I haven't read yet would be appreciated.

If any molecules have become rancid, I'm not sure they can really be treated or removed. As for the smell/taste, all I know is several changes of water and boiling it helps.

I'm not sure that they are actually rancid or if they just smell rancid to me. Ever since I was pregnant, 33 years ago, I have pregnancy nose. That said, I would prefer descented fats and some help achieving that.

Another possibility is the fat is off a boar.