If I understand it correctly, tallow is made from beef or mutton. The same principle can be applied to pork fat -- and presumably any other herbivore? -- to create lard. Which is is also delicous for fries.
Yes this is biased towards English/American definitions of room temperature, but either they are both at room temperature or not.
I'm afraid to ask but regardless: you use the lard as a replacement for oil when frying/cooking fries, or as like a condiment/sauce/something?
Yeah I bet, but with Americans you never know, I've seen people pour melted processed butter across popcorn, so when it comes to what Americans eat, I've learned to always ask rather than assume.