Provided is a non-tempered hard butter which has good melting properties (meltability in mouth), is highly compatible with cacao fat, and has a small trans fatty acid content and a small lauric acid content. Also provided is a method for producing the same. A laurin-based starting fat material (starting fat material (A) or a soft fraction (fractionated olein (a)) obtained by fractionating starting fat material (A)) is mixed with a non-laurin starting fat material (starting fat material (B)) to give a mixed fat. Next, the mixed fat is fractionated to give a mixed soft fat fraction (fractionated olein (b)) that can be used as a non-tempered hard butter and a mixed hard fat fraction (fractionated stearin (b)) that can be used in margarine and so on.
