I'm happy to see that chefs are learning that frying stuff in Mangalitsa lard is the way to go. Many have noticed that Mangalitsa lard is fantastic.
In general, lard has a terrible reputation in the USA. It is a low-value byproduct - so there's no economic incentives for producers to do what it takes to make it taste good.
When you take the Wooly Pigs approach and optimize breed, feed, age at slaughter and rendering methods to produce the best lard you can, you get a product that is (of course) completely incomparable with other lard, but is superior to other fats like olive oil, butter, etc.