TYPES OF SWINE 17 



The shoulder of the bacon hog is somewhat upright, making 

 the animal comparatively short from the back of the shoulder 

 to the snout, but long from the back of the shoulder to the rump. 

 The shoulder is a cheap part, and, therefore, should be rather 

 light. It should be very compact over the top, should bo no 



FIG. 7. Rear view of pig of bacon type, showing the neat, smooth, tapering ham desired 



in the bacon hog. 



wider than the back, and should blend smoothly into the body 

 at all points. 



The Lack carries the most valuable meat, but it should not 

 be wide, because a wide back invariably carries too much fat 

 for a Wiltshire side. It should possess medium width, and 

 should carry its width evenly throughout. The top line should 

 be slightly arched, the highest point being over the loin. 



The loin is the most valuable cut in a Wiltshire side, and 

 2 



