TYPES OF SWINE 17 



The shoulder of the haeoii Img is smnewhat njiright, making 

 tiio animal ciimparati\-cly short from the liack of the shoulder 

 to the snout, hut hjiig from the hack of the shonhier to the rump. 

 The shoulder is a cheap part, and, thereftuv, shduld he rather 

 light. It should 1)0 very compact over the top, should l>e no 



Fiu. 7. — Rear view of pig of bacon t\-pe, showing the neat, smooth, tapering ham desired 



in the bacon hog. 



wider than the back, aiid should blend smoothly into the body 

 at all points. 



The hacli carries the most valiuible meat, but it should not 

 be wide, because a wide ))ack invarial;)ly carries too much fat 

 for a Wiltshire side. It should possess medium Avidth, and 

 should carry its width evenly throughout. The top line shoidd 

 be slightly arched, the liighcst ])oint being over the loin. 



The loin is the most valuable cut in a AViltshire side, and 

 2 



