TYPES AND MARKET CLASSES OF LIVE STOCK 291 



suited to bacon production than is corn, because they contain 

 a larger percentage of protein. 



It is important that the producer of bacon hogs turn them 

 off to market at that period in their development when the 

 character of the flesh will be nearest the bacon ideal. To be 

 more explicit, if the hog is marketed too young its flesh will be 

 watery and flabby, whereas further feeding and more age result 

 in a more desirable carcass. Young pigs have a very strong 

 tendency to utilize their feed for growth, and as they become 

 older and are more matured they fatten much more readily. It 

 is for this reason that the best bacon comes from hogs within 

 certain limits of weight. Experience has shown that a weight 

 of 160 pounds is the minimum weight at which to market a 

 bacon hog and that the upper limit is 220 pounds. These 

 figures represent the extremes; the best bacon carcasses are from 

 hogs that weighed 175 to 190 pounds. This does not mean that 

 the bacon hog reaches maturity at a weight of 190 or 220 pounds, 

 or that it is desirable that he should do so. The matured weight 

 for boars in good flesh should be not less than 700 pounds, and 

 for sows not less than 500 pounds. 



When the carcass of a bacon hog is split down the back, 

 the layer of fat along the spine and back should be not less than 

 one inch or more than one and one-half inches in thickness, 

 and it should be as uniform in thickness as possible from one 

 end to the other. The production of the best Wiltshire sides 

 is possible only from hogs that are long from shoulder to ham, 

 light and smooth in the shoulder, neck, and jowl, and very 

 straight and trim along the belly. 



When thinking of a bacon hog we usually have in mind 

 such a hog as the market wants, in other words, a hog suitable 

 for slaughtering and cutting up into Wiltshire sides. Also, 

 from what has been said of the importance of certain weight 

 requirements, it is at once apparent that boars and breeding 

 sows are not desired by the packer. If, however, their form, 

 quality, and temperament are such as will cause them to trans- 

 mit to their pigs the characteristics which are necessary in order 

 that these pigs may be fed out successfully for the bacon market, 

 then the boar and sow are said to possess bacon type. In judg- 

 ing breeding stock, certain allowances must therefore be made 

 and certain points must be emphasized which do not concern us 

 in judging bacon hogs for slaughter. The same general prin- 

 ciples and the same general type apply in both cases, but the 



