154 JUDGING SWINE 



part of the side should carry a straight line from the 

 shoulder to the hip and the lower side should show almost 

 as full a line running from the elbow to the stifle. The 

 belly should be thicker with flesh than is usual in the case 

 of the fat hog. In addition this part should be trim in 

 form and thick without any flabbiness or shrinkage at 

 either the fore or hind flank. The hind quarter of the 

 bacon type is markedly different from that of the fat hog, 

 because the extreme development of the latter is not 

 considered an advantage in the bacon type. In the bacon 

 hog the hips should be smooth and proportionately wide 

 to the rest of the body. The hind quarter should be long, 

 even and straight and slightly rounded towards the tail. 

 A peculiar feature in the hog of this type is the gammon, 

 which is a cut very similar to the ham. This should be 

 firm, rounded, tapering and fleshed deep and low towards 

 the hocks. Plumpness or fullness in this part is not con- 

 sidered an advantage ; while length with smooth develop- 

 ment of muscle is a prime requisite. 



