TYPES OF SWINE 13 
slightly arched, medium length, uniform width from shoulder 
to ham, thickly fleshed, even, and smooth, without creases or 
lumps. The loin should be broad, strong, full, and thickly 
and smoothly fleshed. The ribs should be well sprung, and 
the side deep, smooth, and even between shoulder and ham. 
The heart-girth should be large, the animal being full back 
of the shoulder, and deep and full at the fore flanks. The hind 
flank should also be deep and full. 
The ham is another important consideration from a packer’s 
stand-point. It should be broad, deep, plump, smoothly and 
heavily fleshed, with the flesh carried well down towards the 
hock on the inside as well as at the rear. The rump should 
be the same width as the back, long, smooth, and slightly 
rounded from the loin to the base of the tail. The hind legs 
should be short, straight, set well apart and squarely under 
the body, with bone, pasterns, and feet as already described. 
The above description gives a fairly clear impression of 
the general type of the fat hog, and shows how well the type 
meets the requirements of feeders in the corn belt. (See Figs. 
1, 2, 3, and 4.) 
Breeds of the Fat Type.—Poland China, Berkshire, 
Chester White, and Duroc-Jersey are the most popular breeds 
of the fat type. Others of less importance in America are 
Cheshire, Victoria, small Yorkshire, Essex, and Suffolk. For 
consideration of these breeds see other chapters. 
The Bacon Type.—To produce a good Wiltshire side of 
bacon requires a hog of certain definite peculiarities as to 
weight, condition, and conformation. The customers for this 
class of bacon are extremely fastidious, and, if the bacon does 
not come up to the standard in every particular, it is very 
heavily discounted in price. As a rule, the weight limits are 
usually fixed at 160 pounds to 200 pounds live weight. It 
