CHAPTER XVI 
BREEDS OF SWINE 
THERE are two distinct types of swine: the lard type, noted for 
the production of thick fat; and the bacon type, known for the 
production of bacon. 
415. Lard type. — Swine of this type far outnumber those of the 
bacon type in America. As a type, the lard-hog has reached its 
highest development in the corn-belt of the United States. This 
is often called the American type of hog, and is not looked upon 
with favor by people of other countries because of its extreme fat 
development. 
The lard-hog should be compact, with the body very wide and 
deep. The shoulders should be full although not coarse, with 
the hindquarters or hams carried out straight to the tail-head, and 
well fleshed down to the hock. Since the valuable cuts lie along 
the back, rump, and quarters, the general conformation of the lard- 
hog should be similar to that of the fat steer. The flesh covering 
should be thick and evenly distributed throughout the body, 
particularly over the shoulders and quarters. The size and weight 
are determined largely by the market conditions. Formerly very 
heavy hogs were in demand, but at the present time pigs weighing 
from 225 to 250 pounds will command the highest price, all other 
conditions being equal (Fig. 106). 
416. Bacon type. — The true bacon type of hog is little grown in 
the United States. Denmark, Great Britain, and Canada furnish 
most of this class of pork. In recent years the American breeders, 
particularly those east of the corn-belt, have given this class of 
swine some active consideration, but its production is not likely to 
make much headway in America. We prefer the rapid-fattening, 
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