464 MANUAL OF FABM ANIMALS 



CHOOSING BACON-HOGS 



The bacon-hog differs materially from the fat- or lard-hog, 

 particularly in type and flesh covering. The bacon type 

 originated to meet the demand for lean meat. Excessive fat- 

 ness is objectionable in this type and does not bring as high 

 price as when the lean and fat are well interspersed, giving the 

 meat a marbled appearance. The bacon-hog is extensively 

 grown in the Old World and Canada, but has never become 

 popular in the United States, although considerable bacon is 

 produced in the Eastern States. 



In general appearance, the bacon type differs from the lard 

 type in the animals being more upstanding, much longer of 

 limb, the bodies considerably longer and not so wide, and the 

 hams and shoulders much lighter. The animals lack the heavy 

 flesh covering of the lard type. 



Condition. — The flesh is not so thick as on the lard type of 

 hog, rarely exceeding one and one-half inches, but it must be 

 firm, smooth, and even over all parts. It should be firm, as 

 this indicates the presence of lean meat; it should be smooth 

 and free from wrinkles and seams, as smoothness indicates even 

 fleshing and good quality; and the flesh covering should be 

 even over all parts of the body in order that the cuts of bacon 

 may be uniform. 



The form should be long, level, and deep. It should be long 

 in order to give length to the side cuts ; it should be level and 

 free from sway back; and it should be deep in order to increase 

 the percentage of side meat. The shoulders and hams should 

 be light and the animal of uniform width from the shoulders 

 to the hams. Width is not sought, but both length and 

 depth are of prime importance. The form should appear 

 trim and neat, and the animal be free from all coarseness in 

 hair, hide, and bone. 



The shoulders should be smoothly laid-in before, behind, and 



