JUDGING BACON HOGS 153 



a well coupled form without undue coarseness. This 

 trimness should be observable in the smoothness by which 

 the shoulder and the quarter join the side, and it is also 

 brought out very effectively by the thick trim belly which 

 is characteristic of the bacon type. 



206. Weight. In reference to the weight that is de- 

 sirable, the packers uniformly prefer a hog weighing from 

 I/O to 200 pounds live weight. This preference exists in 

 the markets of the world and most decidedly in that of 

 Great Britain where the production of this hog has 

 reached its highest development. It seems that a hog of 

 this weight in proper condition offers the most satisfac- 

 tory cuts, both in weight and quality. 



207. Shoulders — Smooth, Compact. It will not be 

 necessary to dwell on the minor points desired in the 

 bacon type, but merely to discuss the salient features. 

 Among these the shoulders demands attention, for they 

 are much different in the ideal bacon hog than they are 

 in the typical fat hog. The shoulder in the bacon type 

 is not heavy, but completely free from roughness and 

 characterized by compactness. It should fit closely to the 

 body and not show any more width than the back and 

 hind quarter, thereby adding to the trimness of form 

 which is eminently desired in hogs of this type. The 

 flesh should extend well down on the leg, indicating 

 muscular development with a long shoulder cut. 



208. Sides — Long, Smooth, Level. The side is a 

 very characteristic point in the bacon type, as it should 

 possess as much length as possible with smoothness and 

 levelness from the beginning of the shoulder to the end 

 of the hind quarter. The choicest bacon comes from this 

 region and on this account there should be as much as 

 possible of the dressed weight in this region. The upper 



