86 



SOUTHERN PORK PRODUCTION 



General appearance. — A blocky appearance from every 

 angle should be the first impression gained in the judging 

 of an ideal market animal. From the side view the body 

 is rectangular, with lots of depth and not too much length. 



The body is wide and set 

 squarely on short, strong legs. 

 There is a general smooth- 

 ness of outline, with all parts 

 so blending and balanced as 

 to create a symmetrical ap- 

 pearance. The top line, side 

 line and underline are all 

 straight or nearly so. and 

 especially should a straight 

 edge placed along the side of 

 the finished market hog touch 

 at all points between the 

 shoulder and ham, with an 

 absence of wrinkles. In short, 

 the appearance should be 

 such that a maximum of 

 valuable meat is seen with as 

 small amount of waste as is possible. 



From the rear the fat 

 hog presents a compact 

 appearance. Courtesy 

 B. P. Folk of North 

 CaroHna. 



Weight. — This was formerly a much more important 

 consideration than now. Now the demands of the mar- 

 ket and the show standards have so changed that weight 

 in fat hogs is of secondary importance. Naturally, with 

 the required condition, weight will largel)^ take care of 

 itself. For pork type weights between 175 and 200 

 pounds would be ideal. Weight should always be con- 

 sidered in connection with age, for of two animals 

 weighing the same, and other things being equal, the one 



