14 SWINE 



Aside from a man's likes and dislikes, and aside from 

 other general considerations which are applicable in all 

 cases, there are a number of points that should be con- 

 sidered in selecting a breed. 



TYPE OF SWINE. 



Swine in general are classified in two types : First, the 

 fat or lard hog; second, the bacon hog. 



The Fat or Lard Hog. — ^The fat or lard hog as shown 

 in Cut 1 is the one that has been developed primarily in 

 the corn belt of the United States. It is a hog that has a 

 considerable quantity of fat or lard in its carcass. To be 

 ideal with present market requirements this hog should 

 not carry an excess of fat. It should have different quan- 

 tities of fat or lard for different purposes, but this must 

 be laid on smoothly and evenly. The hog in general 

 should be long, broad, deep, even in depth and width, 

 thick in flesh, smooth and symmetrical throughout. It 

 should also have strong straight legs of medium length, 

 and a neck of sufficient thickness to join the head to the 

 body smoothly. 



The Bacon Hog. — ^The bacon hog, as shown in Cut 2, 

 page 17, is one that has relatively more lean meat and not 

 so much fat as the fat or lard hog. By the term bacon 

 hog in general is meant the English bacon hog, which is 

 produced principally in Great Britain, Denmark and Can- 

 ada. He is grown primarily for the production of high 

 class bacon. In the case of fat or lard hogs only the sides 

 of the hog are used for bacon purposes. With strictly 

 bacon hogs the shoulder and ham are many times also 

 included, in which case it takes the entire half of the hog. 

 This is cured with salt and then smoked. Since the side 

 of the hog between the shoulder and the ham is best 



