16 INTRODUCTORY 



denotes too much fat in proportion to lean. There is a marked 

 difference between the handling qualities of a finished bacon 

 hog and a finished lard hog, the former being much firmer 

 to the touch. The bacon type of hog has heavier bone than 

 the fat or lard type, but very coar&e, puffy looking bone denotes 

 poor quality of flesh and is often associated with poor feeding 

 qualities. Though the bone is fairly heavy, the legs should 

 present a clean-cut appearance. 



FIG. 6. Diagram showing location of points of the hog. 1, snout; 2, face; 3, poll; 4, 

 Jowl; 5, neck; 6, shoulder; 7, breast; 8, loin; 9, ribs; 10, fore flank; 11, hind flank; 12, belly; 

 13, rump; 14, ham; 15, shank; 16, pastern. 



The jowl has very little market value. A heavy jowl 

 denotes a tendency to put on too much fat. Good width of 

 jowl is desirable from a feeder's stand-point, but it 'should be 

 very trim and neat 



A long, scrawny neck indicates weak constitution and slow 

 feeding qualities. On the other hand, a short, thick neck with 

 an arch, or crest of fat on top, such as is commended in the 

 fat hog, will cause the 'side of bacon to be heavy at the shoulder 

 and neck end, and this is the cheap end of a side of bacon. 

 The neck should be of only medium .length, and should possess 

 no tendency to arch on top. 



