18 INTRODUCTORY 
should be as wide as the rest of the back, full, strong, and 
well packed with flesh. 
The spring of rib of a bacon hog is very characteristic. It 
should spring out boldly from the backbone, then turn sharply 
and drop in an almost vertical direction, giving a flat, straight 
side. 
From a packer’s stand-point, a bacon hog cannot have toa 
Fia. 8.—This young sow furnishes a good example of bacon type. 
long a side, but the breeder must exercise care that he does not 
secure this extreme length at the expense of constitution. It is 
well to avoid extremes of all kinds. It is absolutely necessary, 
however, that the hog should have good length of side, much 
more than is found in the fat type. 
The rump affords a valuable cut, but a flat, broad rump 
indicates the presence of too much fat. The rump should be 
the same width as the back, should be very smooth, and slightly 
rounded from side to side over the top. 
