The product you're looking for is known as "leaf lard." It's sold in butcher shops and some specialty stores. I get mine from a farmer at the Union Square Greenmarket in New York.
The leaf lard I buy has to be rendered, which is easy enough to do, and then it keeps indefinitely in the fridge. Leaf lard comes from the area around the kidneys and is VERY white. It's supposed to be the best quality.
I use it for biscuits and pie crusts.