I'm making a Scottish shortbread recipe, which calls for lard. It was really hard to find lard in the stores (none at Fairway, none at Citarella), but I did find it at my local Associated at 96th and Lex. It's Armor brand and I noticed it's partially hydrogenated. I also notice that refrigeration is not required, which seems a little scary. Does anyone know whether there's a non-hydrogenated version available? Does it make a difference for how it behaves in recipes?