Pork carcass is settled without a head, internal bacon and internal bodies. The cheek part is remains not separated on the both side of a half of a carcass. It is only supposed a small cuts deleting the fragmentary edges with clots of blood. The carcasses is cut on two half of a carcass by a longitudinal section on a back ridge. The skin is not removed. A half of the carcass should not have the fragmentary edges, blood tissues and excessive avulsed wound.