TYPES OF SWINE 15 
is true that a hog may weigh slightly more than 200 pounds 
and still make a very good Wiltshire side, but most hogs are 
inclined to be too fat after they pass the 200-pound mark, and 
consequently this is fixed as the limit, though it is not strictly 
adhered to. As to condition, it is possible to have the hog too 
thin or too fat. When the carcass is split down the back, the 
layer of fat along the back should run from an inch to an 
inch and a half in thickness, and should be as uniform in 
thickness as possible from the loin to the neck. The most 
valuable meat in a Wiltshire side is the upper part of the 
side from the ham to the back of the shoulder, including the 
upper corner of the gammon or ham, the loin, and the upper 
half of the ribs. The lower part of ham and the flank and 
belly meat are not worth as much per pound as the upper 
portions, and the shoulder and neck are comparatively cheap 
parts. 
Conformation.—In form, the bacon type of hog (Fig. 5) 
is very different from the lard type. It is longer in the leg 
and body, has less thickness and depth of body, and is lighter 
in the shoulder, neck, and jowl. The hog should be long 
from the back of the shoulder to the ham, but comparatively 
short from the back of the shoulder to the snout. Along with 
length, however, the hog must have sufficient depth and thick- 
ness to denote constitution. No matter how long in body it 
may be, if it has long, coarse legs, and a narrow, cramped 
chest, it is an undesirable type to breed from. A trim belly 
is desirable, because the belly meat is cheaper than the upper 
part of the side. In judging sows that have produced several 
litters of pigs, some allowance must be made in this connection. 
A fine, smooth coat of hair denotes thriftiness and good 
quality of flesh. Wrinkles on the skin, if at all marked, 
indicate coarse-grained flesh. Softness or flabbiness of flesh 
