Types and Market Classes of Live Stock 329 



than 13^ inches in thickness, and it should be as uniform in thickness 

 as possible from one end to the other. The production of the best 

 Wiltshire sides is possible only from hogs that are long from shoulder 

 to ham, light and smooth in the shoulder, neck, and jowl, and very- 

 straight and trim along the belly. 



When thinking of a bacon hog we usually have in mind such a 

 hog as the market wants, in other words, a hog suitable for slaughtering 

 and cutting up into Wiltshire sides. Also, from what has been said of 

 the importance of certain weight requirements, it is at once apparent 

 that boars and breeding sows are not desired by the packer. If, how- 

 ever, their form, quality, and temperament are such as will cause them 

 to transmit to their pigs the characteristics which are necessary in 



Fig. 121. — Correct bacon type. 



order that these pigs may be fed out successfully for the bacon market, 

 then the boar and sow are said to possess bacon type. In judging 

 breeding stock, certain allowances must therefore be made and certain 

 points must be emphasized which do not concern us in judging bacon 

 hogs for slaughter. The same general principles and the same general 

 type apply in both cases, but the judge must emphasize certain points 

 that are peculiar and essential in each. 



The form of the bacon hog is quite different from that of the lard 

 hog. There is much less thickness and depth of body, greater length 

 of leg, a lighter shoulder, neck, and jowl, and greater length from snout 

 to tail, especially from shoulder to ham. From the snout to the rear 

 border of the shoulder the hog should be comparatively short, this 

 being the low-priced end of the carcass. There is considerable differ- 



