CHAPTER XXI 



CHOOSING AND JUDGING SWINE 



Swine are grown for a single purpose, that of pork pro- 

 duction; yet the successful swine breeder will give the selection 

 of his animals much serious consideration. In choosing swine, 

 as in all classes of meat animals, the butcher's preference must 

 be the leading guide. The butcher's preference is determined 

 by the demands of the market. Uniformity in size and quality 

 is the most urgent demand. 



TYPES 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. 



The lard type far outnumbers 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 hind-quarters 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 ovfer the shoulders and quarters. The size 



453 



