According to my dear, departed aunts, farm wives both, whose husbands raised pork (and other meats) for market, the lard is pretty much indestructible, but not so, the bacon fat. However, the bacon fat at our house gets recycled so often it doesn't have a chance to spoil.
If I had that much lard, I would not be mixing it with anything for piecrusts. The flavor and texture of lard piecrusts are by far better (imho) than any others.
Wine is the food that completes the meal.