TYPES OF SWINE 17 
The shoulder of the bacon hog is somewhat upright, making 
the animal comparatively short from the back of the shoulder 
to the snout, but long from the back of the shoulder to the rump. 
The shoulder is a cheap part, and, therefore, should be rather 
light. It should be very compact over the top, should be no 
Fic. 7.—Rear view of pig of bacon type, showing the neat, smooth, tapering ham desired 
in the bacon hog. 
wider than the back, and should blend smoothly into the body 
at all points. 
The back carries the most valuable meat, but it should not 
be wide, because a wide back invariably carries too much fat 
for a Wiltshire side. It should possess medium width, and 
should carry its width evenly throughout. The top line should 
be slightly arched, the highest point being over the loin. 
The Join is the most valuable cut in a Wiltshire side, and 
Q 
