Types and Breeds of Hogs 



215 



and summer. Oats, rye and wheat make good winter 

 pasturage. 



296. Lard Hogs. The hogs with large, spreading 

 hams and shoulders, short bodies and broad backs, 

 thick neck and jowls, with deep layers that contain a 

 large amount of lard-bearing tissue as compared with 

 the lean cuts, are called lard hogs. The Poland-Chinas, 

 Berkshire, Duroc-Jerseys and Chester- Whites belong 

 to this class. 



297. Bacon Hogs are long in body, deep in sides, 

 with comparatively narrow back, narrow, light hams 



Fig. 142. Three representative Duroc-Jerseys. 



and shoulders, and light, muscular neck. They lack 

 the deep layers of fatty tissue found in the lard hogs. 

 They have a strong muscular development, and hence 

 dress out a large per cent of lean meat. Bacon hogs 

 furnish a large per cent of the expensive cuts, such as 

 choice hams and breakfast bacons. The Yorkshires and 

 Tamworths are the leading breeds belonging to this 

 class. 



298. Duroc- Jersey. The Duroc-Jersey breed has prob- 

 ably descended from several strains of red hogs. The 

 hair is coarse, and ears lapped forward. The back is 



