Swine 423 



The following description will aid in adapting the score-card and de- 

 scription of the lard hog to the bacon type. 



Form. The form of swine of the true bacon type is apparent at a 

 glance, especially in contrast with the lard type. The bacon hog has 

 a longer body than the lard type, showing less thickness and depth. 

 Associated with the longer body are longer legs and snout. 



Quality. Although the bacon hog may have a coarser bone it is 

 marked by more refined quality than the hog of lard type. The hair 

 should be fine and silky and lie close to the body. The head and legs 

 should present a trim, clear-cut appearance. 



Condition and weight. A thin hog of a lard type cannot be sold 

 to advantage on a market which requires Wiltshire sides, because it 

 will lack the characteristic finish demanded for such bacon. There 

 should be an interspersing of fat and lean with a covering of 1 to \\ 

 inches of fat. This covering should give the carcass a smooth, firm 

 finish. The weight most acceptable for bacon hogs is from 180 to 

 190 pounds, although weights above and below these are accepted. 



Head and neck. This type is characterized by a longer neck and 

 snout than the lard type. The jowl is also lighter and neater. A neck 

 too long indicates a poor feeder, while a very short neck with a full jowl 

 indicates a tendency to put on fat. 



Forequarters. The shoulders should not be prominent but lie in 

 close to the body, having good width and depth with ample covering of 

 flesh. The breast should not be full. 



Body. The chest of a bacon hog is deep and full but not too broad. 

 Although the back carries the most valuable meat it should not be very 

 broad, as a broad back denotes a tendency to fatten. The width should 

 be the same from shoulder to ham. The sides are of most importance 

 in hogs of this type as this portion is depended upon for bacon. The 

 side should be of moderate depth and as long as is consistent with 

 strength in the back. A sway back is objectionable. The sides should 

 be smooth, free from all wrinkles and seams. 



Hindquarters. There is not the extreme development in the hind- 

 quarters that there is in the lard hog. The rump should be level, long, 

 and moderately broad. The hams are long, and tapering, being rela- 

 tively thin but broad from front to rear. Although the legs are longer 

 than in the lard type they should be clean-cut, showing bone smooth, 

 clean, and hard. It is important that the legs be straight and placed 

 well at the four corners of the body, with strong pasterns to support 

 a good weight. 



3. Cuts of pork. Make a study of the cuts of pork in the same 

 manner as directed for beef and mutton. Refer to Illinois Bulletin 147. 



