Spine fat is removed from the spine of pork carcasses along the entire length at the level of 1/3 of the upper width of the ribs, from the upper part of the shoulder blades and hams. Spine fat should not contain meat layers, remnants of bristles and skins, stains, bruises, dirt, the surface is clean, without foreign inclusions. The thickness of the spine lard in its thin part is not less than 0.5 cm.