Marketing and Markets 



373 



The Bacon subclass includes all smooth barrows and 

 "clear" sows of proper weight which approximate the 

 bacon type. Since few hogs of strictly bacon type are 

 produced in the corn-belt, the class is chiefly made up of 

 medium to thin hogs of lard type breeding. The better 

 hogs in this subclass go as English bacon, while those 

 lacking somewhat in type and the proper condition 

 classify as United States bacon. Bacon hogs are dressed 

 either for English bacon or premium bacon and short or 

 long cut hams and shoulders. 



The subclass, Light Mixed, contains a miscellaneous 

 mixture similar, except as to weight, to the mixed packing 

 subclass. Light Lights are similar to the Light Mixed 

 except as to weight. These two subclasses are usually 

 dressed with head on and leaf lard in and are principally 

 shipped East and sold as fresh meat by the retail trade. 



Following is the average dressed yields of light hogs as 

 reported by Wilson & Company : 



Table CLXXIV. — Average Dressed Yields of Light Hogs 



Live Weight 



Chilled Dressed 



Weight, Head on 



Leaf Lasd In 



Chilled Drebbed 



Weight, Head oft 



Leaf I;ard Out 



Bacon hogs . . 

 Light mixed hogs 

 Extra light . . 

 Shipper hogs 



160-220 lb. 

 150-220 lb. 

 125-150 lb. 

 100-200 lb. 



76-77% 

 75-76% 

 74-75% 

 72-76% 



68^89% 

 67-68% 

 66-67% 

 64-68% 



Pigs. 



This class includes pigs which weigh 60 to 125 pounds. 

 With more weight and finish they would be butcher hogs. 

 Pigs are too young to furnish meat which will cure well, 



