90 



SOUTHERN PORK PRODUCTION 



muscles of this part are used but little, which makes it 

 tender. 



The Hams, above all else, should have the maximum 

 of development. They should possess great length, 

 depth and width. The general width of the body should 

 continue into the hams. The depth should continue to 



The body of the fat hog is judged largely from the side 

 view. Courtesy B. P. Folk of North Carolina. 



the hocks, giving a square appearance there instead of 

 the usual cat-ham effect. By length we refer to the 

 dimensions of the ham lengthwise of the hog's body. 

 Especially is this likely to be deficient in the region of 

 the flank. 



The Feet and Legs should be strong enough to inain- 

 tain the weight of the body; they should be placed 

 squarely on the four corners of the hog's body, and 

 should be straight and short. Fineness of bone and 

 smoothness of joints are indicative of quality, while rough, 

 heavjr-boned legs and joints indicate a lack of quality. 

 With hogs that have to graze and make their own living 



