10 INTRODUCTORY 
be grown so cheaply in Canada and Denmark as they can in 
the United States, particularly in the corn belt; but, on the 
other hand, Wiltshire sides usually command a higher price 
per pound in England than the meat of the lard hog. This 
higher price for finished product affords some protection to the 
swine industry in Canada and Denmark, and it was to escape 
direct competition with the American product in Great Britain 
that Canada and Denmark engaged in the production of bacon 
hogs and the manufacture of Wiltshire sides. Such an arrange- 
ment seems to be the part of wisdom, each country devoting 
its attention to the type of hog which it can produce to best 
advantage. 
The fat or lard type of hog is characterized by a compact, 
thick, deep, smooth body, remarkable for its depth and thick- 
ness rather than its length. There should be a proportionate 
development of the different parts, and all parts should blend 
smoothly together, giving what is called compactness of form. 
The hams, back, and shoulders are the most valuable parts 
from a market stand-point, and should be largely developed. 
The market hog should be fattened to a high degree, because 
lard is an important consideration with the packer, and a well- 
fattened hog will dress a larger percentage of its live weight 
than one which is not well finished, which is another important 
point with the packer. (See Figs. 1 and 2.) 
Quality is denoted by fine hair, smooth, clean skin, rather 
fine, clean bone, and even distribution of flesh. There should 
be no wrinkles in the skin, the jowl should be broad, plump, 
and full, but not flabby, and the belly should be reasonably 
trim, that is, not sagging or hagey in appearance. In breed- 
ing animals, some allowance would have to be made for sows 
which had produced several litters of pigs. 
