154 JUDGING SWINE 



hip and the lower side should show almost as full a line 

 running from the elbow to the stifle. The belly should be 

 thicker with flesh than is usual in the case of the fat hog. 

 In addition this part should be trim in form and thick 

 without any flabbiness or shrinkage at either the fore or 

 hind flank. The hind quarter of the bacon type is 

 markedly different from that of the fat hog, because the 

 extreme development of the latter is not considered an 

 advantage in the bacon type. In. the bacon hog the hips 

 should be smooth and proportionately wide to the rest of 

 the body. The hind quarter should be long, even and 

 straight and slightly rounded towards the tail. A pe- 

 culiar feature in the hog of this type is the gammon, 

 which is a cut very similar to the ham. This should be 

 firm, rounded, tapering and fleshed deep and low towards 

 the hocks. Plumpness or fullness in this part is not con- 

 sidered an advantage ; while length with smooth develop- 

 ment of muscle is a prime requisite. 



