The reason lard is still white after 2 years is because lard has some impurities and is prone to oxidization, and this kind of lard will have side effects if consumed again.

While lard is rich in vitamin E, vitamin D, vitamin K and phospholipids and other nutrients, but lard shelf life at room temperature is about 3 months, when kept refrigerated, the shelf life of about 1 year, if the lard has been put for two or three years, usually has deteriorated, can not continue to eat.