THE JUDGING OF SVMNE 219 



Judging the bacon hog requires keeping in mind certain 

 important features wherein this type differs from the lard 

 hog. Bacon is the first consideration. This comes from the 

 sides; therefore the side that is longest and smoothest, with 

 fair depth, is the most valuable. But bacon must not be 

 heavy in fat, hence the condition of the body must show only 

 a moderate amount of flesh. For these reasons, the bacon 

 hog shows a comparatively narrow back, but considerable 

 length of body. Over the back of the bacon hog, a uniform 

 depth of about one inch of fat is ample, for a muscular car- 

 cass with a reasonable amount of fat is what is desired. 



The shoulder of the bacon hog 

 should be smooth, and not heavy 

 like the lard type, but should 

 nicely blend into the body. The 

 thickness between the shoulders 

 is not great, and a front view F i g . iss. A bacon barrow, 

 shows a relatively narrower neck 

 and chest and longer leg, compared with the lard type. 



The ham of the bacon hog lacks in thickness, yet should 

 be long on top, and taper off into a lean type, with no great 

 amount of fat. From a side view, the ham cuts away more 

 on its under part; while from behind, the thighs are thin and 

 are well split up between, with rather a shallow twist. 



The belly of the bacon hog should show just as little full- 

 ness as possible, consistent with being a good feeder. Any 

 evidence of paunchiness or thickness here is objectionable. 

 The lower part of the body line should be smooth and trim, 

 and give evidence of the least amount of offal. 



The general appearance of the bacon type is that of a 

 narrow, long-bodied, smooth-sided, long-legged hog, not 

 too fat in any portion. The excessive length of leg, 

 which often prevails, is to be criticised; otherwise these 



