CHAPTER II. 
TYPES OF SWINE. 
THERE are two well-defined types of hogs, which are the 
outcome of local conditions and market requirements,—namely, 
the fat or lard type and the bacon type. 
Reasons for Two Types.—The fat or lard type of hog is 
the product of the “corn belt.” Corn feeding has a tendency 
to produce fat at the expense of the muscle or lean meat, and 
corn is the principal hog feed of the United States. Most of 
the hogs of the United States are grown in the great corn- 
producing States, and it is here we find the lard type in its 
highest degree of perfection. This type plays an important 
part in the exports of the country. 
But, in addition to the demand for the products of the 
lard hog, there is an important demand, both at home and 
abroad, for a leaner class of meat. In some of the large 
cities of England this demand has taken a definite form, and 
what is known as the “ Wiltshire side” is especially designed 
to meet this demand. A hog suitable for manufacturing into 
“Wiltshire sides” is known as a “ bacon hog,” and breeding 
stock of a type suitable for producing bacon hogs is said to 
possess bacon type. Bacon hogs cannot be produced success- 
fully under a system of corn feeding, and hence we find the 
bacon hog produced in greater numbers in countries where the 
feed for the hog is more varied in character, and where the 
conditions are less favorable for producing the lard hog than 
they are in the United States. The countries sending the 
greatest number of Wiltshire sides to Great Britain are Den- 
mark, Canada, and Ireland. Generally speaking, hogs cannot 
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