THE BACON TYPE OF PIG 



779 



bone is very important, as evidenced by clean-cut limbs and smooth 

 joints, lacking coarseness and meatiness. A smooth, clean, hard 

 bone is evidence of quality and is associated with the better sort 

 of dressing out in killing. 



The chest may be compared to that of the race horse. It should 

 be deep and full, yet not too broad. As one looks at the front of 

 the pig the breast and brisket appear full and not peaked. Viewed 



FIG. 358. A shoulder and ham view of the bacon type of pig, showing the 



smooth shoulder and neatly tapering ham. From photograph, by courtesy of 



Professor G. E. Day 



from one side the brisket projects slightly beyond the legs. A 

 hidden, retreating brisket indicates a poor constitution. 



The back should be carried level and show no sag, and the width 

 should be uniformly maintained from shoulder to ham. A strong, 

 nicely arched loin, as wide as any point of the back and smoothly 

 fleshed, is important. A thickness of one and one-quarter to one 

 and one-half inch of fat along the back is regarded as best on 

 the finished pig. The back of this type has a moderately arched rib, 

 not flat, giving a body capacity in harmony with the best feeder. 



