BACON HOGS 191 



sible, the judge should guard against flabby hams. The 

 value of the hams depends in great measure upon the mix- 

 ture of fat and lean meat. Flabby, blubbery hams are un- 

 desirable. 



Legs. — The legs of the hog should be short and strong 

 without coarseness, and should be well placed imder the 

 body. Breeds that are good grazers stand up on their legs 

 better than those of the extreme lard type, because they 

 exercise more and become better developed in those parts. 

 Weak pasterns should be guarded against, and the animal 

 with a tendency to drop down on its dewclaws should be 

 rejected. In the case of fat animals, however, this may be 

 disregarded. 



JUDGING BACON HOGS 



In recent years there has developed a great demand for 

 bacon, to be sold in cured and smoked form. The consum- 

 ers of bacon demand firm meat without too much fat. To 

 produce this meat, the bacon hog has been evolved. The 

 best bacon comes from the sides of the hog, so in judging 

 bacon hogs, one should pay particular attention to the 

 animal with long, deep, firm sides, and firm flesh throughout 

 the carcass. These are the points worthy of particular 

 study in the bacon hog. 



Condition and Quality. — The thin or lean hog is not the 

 best for bacon purposes. The covering of flesh is very 

 important, and this should be firmer than that of the lard 

 hog, but not so thick. The animal should be smooth 

 throughout and entirely free from wrinkles. The bones 

 should be fine and the skin and hair soft and pliable. 



Form. — In form, the bacon hog should be longer and 

 deeper than the lard hog, without the extreme thickness and 



