12 INTRODUCTORY 



The neck should be short and deep, and should blend smoothly 

 into the shoulder at all parts. 



The shoulder of the fat hog has considerable market value, 

 and hence should be largely developed. It should be broad, 

 deep, and smooth ; compact on top, blending smoothly into the 

 body, and being well. covered with flesh over all its parts. The 



FIG. 4. J Front view of grand champion barrow illustrated in Fig 3, showing smooth, 

 compact shoulder and well-sprung rib. 



~breast should be wide, deep, and full, denoting constitution; 

 and the fore-legs should be set well apart, short, tapering, and 

 straight. The pasterns should be upright, the bone rather fine, 

 and clean cut in appearance, and the feet strongly formed. 



Along the region of the back and loin lie some of the most 

 valuable cuts, and, therefore, large development is asked for 

 in this region. The back should be broad, straight, or very 



