THE BACON TYPE OF PIG 533 



destined to materially increase in the future in the United States, 

 for the reason that bacon consumption is rapidly increasing. 



The general characteristics of the bacon pig as compared with 

 the so-called lard hog are as follows : back not broad, head some- 

 what long, side long and deep, a smoother shoulder, lighter ham, 

 and somewhat longer leg. The general flesh covering is much 

 less fat than with the lard type. In motion the bacon pig is 

 animated and free of action, showing lively temperament. 



The head varies rather according to breed. Excessive length 

 is undesirable, but the Tamworth often has a very long head. 

 A medium length of nose is preferred, while a broad forehead, 

 with ample width between the eyes, which should be of good 

 size and easily seen, denotes mild disposition. A deep head with 

 strong lower jaw is preferred. 



Ears of a fine quality, not large, thick, and coarse, but of 

 moderate thickness, covered with silky hair, attached neatly well 

 up on the head, and actively carried, are desirable. 



The neck tends to be a bit long, but a medium length is 

 sought, with not too rtiuch width, blending nicely with head and 

 shoulders. 1\\^jowl lacks the extreme fullness found in the lard 

 hog, and is free from wrinkles such as often occur with the heavy 

 jowl. This part bacon-pig buyers regard as of little importance. 



The shoulders lie well into the body and do not bulge out 

 prominently, but considerable width and depth, with ample flesh 

 covering, are most desirable. A good specimen of this type never 

 has prominent shoulders. Some extra thickness of skin and 

 heaviness is expected with boars, but no notable heaviness. 



The fore legs should be well placed, coming down true, either 

 viewed from front or side, the knees not " knocking in " and toes 

 turning out, the pasterns being strongly carried, and the pig 

 standing up in shapely form on the toes. A fine, hard bone is 

 very important, as evidenced by clean-cut limbs and smooth 

 joints, lacking coarseness and meatiness. A smooth, clean, hard 

 bone is evidence of quality and is associated with the better sort 

 of dressing out in killing. 



The chest may be compared to that of the race horse. It 

 should be deep and full, yet not too broad. As one looks at 

 the front of the pig the breast and brisket appear full and not 



