534 



THE PIG 



peaked. Viewed from one side the brisket projects slightly 

 beyond the legs. A hidden, retreating brisket indicates a poor 

 constitution. 



The back should be carried level and show no sag, and the 

 width should be uniformly maintained from shoulder to ham. A 

 strong, nicely arched loin, as wide as any point of the back and 

 smoothly fleshed, is important. A thickness of one and one-quarter 

 to one and one-half inches of fat along the back is regarded as best 



Fig. 245. A shoulder and ham view of the bacon type of pig, showing the 

 smooth shoulder and neatly tapering ham. Photograph from Profes- 

 sor G. E. Day 



on the finished fed pig. The back of this type has a moderately 

 arched rib, not flat, giving a body capacity in harmony with the 

 best feeder. 



The sides are the most important feature, because from here 

 comes the bacon so highly valued in this class. The sides must 

 be long, evenly carried from shoulder to ham, be thick and full 

 at flank, and of moderate depth. A very deep side provides too 

 much belly or cheap meat. The side must be quite smooth and 



