Should rendered pork lard be melting at only 85° F? I recently rendered a bunch of pork fat into lard.

Some of it I froze (after solidifying in refrigerator), whereas the rest I put in mason jars and vacuum sealed. I just left these on a pantry shelf with a closed door (i.e. they're in darkness).

It mostly solidified overnight, and putting it in the refrigerator absolutely solidified it to the correct texture... I had filtered it through cheesecloth, and the resulting product was white or just slightly off-white.

The problem is, the jars get liquidy again, semi-melting at ""room temperature"". We've had a few hot days, and the pantry they are in unfortunately got to about 85 degrees (outside the cabinet) - a tad above room temperature.

My question is, should my lard be melting at only 85° F? It's not fully liquid, just liquid-y.
The melting point of lard can vary quite a bit: Wikipedia claims as low as 86F, depending on the type of pork fat used.  (I don't know what their source is, but that sounds about right to me.)  That number will also vary depending on the exact rendering and processing method, particularly cooling which will affect crystalline structure of the solid.  Rapid cooling will generally produce a fat with a more disorganized crystalline structure and thus a lower melting point.