356 JUDGING SWINE 



and lard production. In the bacon hog the bacon products 

 are of primary consideration, there being practically no 

 by-products as in the fat or lard type. Bacon is obtained 

 from the fat type of hog from the lower part of the side, 

 between the shoulder and ham regions. This is one specific 

 product obtained from the fat hog. The whole carcass of 

 the bacon type is ultimately placed on the market as bacon- 

 hog products which thus designates the specific purpose of 

 the animal. 



SCORE CARD FOR BACON HOGS. 



Carcass Examination. 



Perfect score. 



GENERAL APPEARANCE: 



Skin: thin, mellow, smooth 5 



Form: long, deep in proportion to thickness ..... 10 

 Quality: flesh, firm, even, streaked with fat and lean; back 



fat, thin; bone dense 20 



Kidney fat: white, firm 5 



CARCASS: 



Head: fine, neat, longer than in lard hog 2 



Neck: short, not heavy 3 



Shoulders: smooth, well covered 10 



Sides: long, deep, evenly fleshed, firm; loin heavy ... 25 



Hams: large, plump, firm; light covering of fat .... 20 



Total . . . . 100 



Weight. The weight of the bacon type of hog averages 

 less than that of the fat type. Animals weighing from 180 

 to 190 pounds are in greatest demand for bacon-producing 

 purposes. The bacon type represents a strictly finished 

 product from the market standpoint. A smaller, unfinished 

 lard type of hog should not be confused with it. Weight 

 and form in the bacon hog are of special significance. Either 

 over- or underweight with lack of proper smoothness, 

 quality, and finish disqualify an animal for the most dis- 

 criminating purposes. 



Quality. Quality in the bacon hog corresponds very 

 closely in its attainments to the most desirable acquisition 

 of this characteristic in the fat animal. In bacon hogs 

 there is a more pronounced individuality of the correlated 

 parts, thus emphasizing the clear-cut form and features 

 indicative of general quality. The head should be clear cut, 



