Should rendered pork lard be melting at only 85° F?
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.