334 Types and Market Glasses of Live Stock 



be rounding from side to side across the top, the same as the back and 

 loin. It should be long also, and should round slightly toward the 

 tail, but should not be drooping with the tail set low. 



A heavy, bulging ham is not an indication of correct bacon type. 

 Such hams must have a great deal of fat trimmed off them in preparing 

 the side of bacon for the market. The ham of the bacon hog should 

 taper toward the hock and should be smooth and firm, especially at 

 the lower part where flabbiness is likely to occur. The flesh should 

 carry well around the bone, inside as well as outside, and should not 

 taper off too suddenly below, but let down well toward the hocks. 

 The ham of the bacon hog is often called the "gammon." 



The hind legs should be straight and strong, the pasterns upright, 

 and the weight carried full on the toes. 



