Supermarket lard is not a natural product. First it is hydrogenated for shelf stability. This converts the monounsaturated (45%) and polyunsaturated fats (11%) to fully saturated fats which are very durable at room temperature. It is then bleached and preservatives are added. Lard in this form is not suitable for ethnic recipes (or any other recipes) as it's flavor has been ruined.

Always render your own lard - it's really easy. More detail and rendering methods will be found on my page LARD.