Paul, can you even get 'organic' lard?
I come from a long line of farmers and ranchers. My grandfather ran hogs on over 10K acres, raising them organic I guess you could say. He had the territory, the hogs were marked, and they only ate the natural foods they could get, and got fattened up in the fall on the acorn mast crop.
He'd slaughter half a dozen at least once a week, while the weather was cool
enough. You could boil down the fat for lard, but it would be a liquid lard. To get a hard setting lard, you had to pen them up, and
feed them corn, or other grains for at least a month.
We use lard exclusively here, for cooking oil. I have a source for unlimited pork (my back pasture, and the vast woods surrounding it... also my
local butcher gives me their entire output of excess meat cuttings... we feed our animals RAW), and make fresh lard each week.