358 JUDGING SWINE 



Smoothness. Smoothness and trimness of form in the 

 bacon hog are of pronounced importance. A rough, coarse, 

 large-jointed animal with heavy bone or folds or wrinkles 

 in the shoulders, sides or thighs will not make a desirable 

 bacon product. Such animals have too much loss in carcass 

 weight, and when placed on the market the sides do not 

 present the delicate, palatable appearance required. Rough 

 animals make rough, coarse sides of bacon and are otherwise 

 undesirable in quality and edibility. 



Uniformity of Product. Bacon hogs are produced under 

 specific conditions where the proper kind of nitrogenous 

 feeds are available. In Canada bacon hogs are produced 

 largely to the exclusion of the fat type. Special breeds 

 and feeds are utilized in the production of a uniform 

 marketable product. The first acquisition of the producer 

 of bacon should be a type of hog closely conforming to 

 the accepted standard for bacon production. Unless the 

 breeding is uniform this condition cannot be obtained in 

 the finished product. Cross-bred animals of proper type 

 may make an acceptable bacon product. However, indis- 

 criminate breeding should not be resorted to in bacon 

 production. Greater dissimilarity of type can be tolerated 

 in the fat animal if the individuality and market condition 

 are obtained. The bacon hog is a specific product bred under 

 uniform conditions of breed, type, and feed requirements. 

 Where these conditions prevail a most acceptable type of 

 bacon hog can be produced. Uniformity of product can 

 be obtained which will command a premium on the market. 



Condition or Finish. Condition or finish in the bacon type 

 of hog is significant of the same requirements as in the 

 fat animal. The degree and character of condition attained, 

 however, is widely different. The fat animal accumulates 

 a large amount of fat, especially over the outside body region. 

 The bacon hog intersperses the fat and lean in so-called 

 streaks throughout the carcass. The high finish obtained 

 in the fat hog is not desirable or even acceptable in the bacon 

 animal. There should be only a sufficient amount of fat 

 accumulated over the outside of the body to give the sides 

 smoothness, firmness, and to retain the succulence and flavor 



