New York Codes, Rules and Regulations
Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS
Chapter VI - Food Control
Subchapter G - Inspection of Meat, Meat Products and Poultry (Article 5-B Agriculture and Markets Law)
Article 1 - Meat and Meat Products
Part 319 - Definitions And Standards Of Identity Or Composition
Fats, Oils, Shortenings
Section 319.702 - Lard, leaf lard

"Lard" is the fat rendered from fresh, clean, sound fatty tissue from hogs with or without lard stearin or hydrogenated lard. The fatty tissues shall not include bones, detached skin, head skin, ears, tails, organs, windpipes, large blood vessels, scrap fat, skimmings, settlings, pressings, and similar materials, and the fatty tissues shall be reasonably free from muscle tissue and blood. "Leaf Lard" is lard prepared from fresh leaf fat.