igo JUDGING SWINE AND SHEEP 



backs are required for packing purposes, and the amount of 

 spare ribs also depends upon the size of the animal's back. 



Loin. — The loin is the region from the last rib to the hip 

 points, and here the hog should be thick, wide, and strong. 

 Some of the finest cuts of pork come from the region of the 

 loin, and the market is willing to pay a higher price for the 

 strong loined hog than for the one deficient in this region. 



Belly and Flank. — In the lard hog the belly is cheap meat, 

 and the less of this the better. In the case of the bacon hog 

 the belly goes in with the side, and is thus of greater value. 

 In either case, it should be well held up and free from flab- 

 biness. 



In the region of the flank, the lard hog should be well let 

 down, making the underUne level and straight, with no 

 depression in front of the hind leg. Fleshiness in this region 

 indicates fleshiness throughout the carcass. 



Hip and Rump. — The hips, which should be wide apart, 

 conforming with the other parts of the body, should be 

 smooth and well covered with flesh. The rump should be 

 long, level, and wide. Some breeds have more sloping 

 rumps than others. In the case of the hog that has the 

 nicely arched back, there is a tendency for a somewhat 

 more sloping rump than in the case of the hog that has a 

 more level back. If the back of the hog is well arched, one 

 should expect to find a long rounding rump, evenly fleshed 

 and smooth. 



Hams. — The hams of the lard hog form one of the most 

 valuable parts, and in judging swine careful examination 

 should be made of this region. The hog with low flanks 

 and a long, well-shaped rump will usually have a well-shaped 

 ham. In this region there should be depth, fullness', and 

 width. While the hams should carry as much flesh as pos- 



