152 JUDGING SWINE 



II. JUDGING BACON HOGS. 



Owing to the demand that has originated in the mar- 

 kets for lean meats, the bacon ijpQ of hog has Ijeen 

 evolved. The consumption of bacon has extended 

 greatly and this has made a strong demand on the large 

 markets for the type of hog which produces this. To ob- 

 tain a clear conception of the type required it is essential 

 to remember that flesh is the leading characteristic de- 

 manded and with this there are certain peculiar cuts 

 which are quite distinct from those taken from the fat hog. 



204. Condition — Even and Thick Fleshed. The 

 condition of the bacon hog is a feature of paramount im- 

 portance, for it must be smooth over all parts with a thick 

 covering of flesh. It is very necessary to understand that 

 a thin hog is not in any sense a bacon hog. In the bacon 

 hog it is desirable to have about one inch of fat with an 

 abundance of lean flesh in the carcass. It is flesh, muscle 

 or lean meat that is desirable and not in any sense a thin 

 carcass. 



205. Form — Smooth, Long, Level, Deep. An important 

 point among the desiraljle characteristics of the bacon 

 hog is that of form, because this must be peculiar, as 

 there are unusual cuts to be made from the carcass. The 

 side should be as long as possible with great depth and 

 levelness from shoulder to hip. The shoulder should not 

 bulge out and the hams should not be pendant and plump 

 as in the case of the lard hog. If a straight edge is laid 

 along the side of the typical bacon hog it should touch 

 every point from the start of the shoulder to the end of 

 the hind quarter. Width is not sought for, but length 

 and depth are cardinal points. The form should show a 

 striking trimness in every region, due to an even cover- 

 ing of smooth flesh without any soft or flabby parts and 



