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THE PLG AND HIS PRODUCTS 263 
Soft pork makes a poor grade of bacon. From these facts 
it is evident that to secure high grade bacon the hogs 
must be fed a mixed ration in which the protein or lean 
meat elements shall occupy a leading place. 
4. Two types of hogs.—As the outcome of market re- 
quirements and local methods of feeding, two types of 
hogs have resulted. By far the most prominent is the 
fat or lard type, which includes most of the breeds, and par- 
ticularly the larger and best known breeds in the United 
States. These hogs not only yield a large amount of 
fat, but the meat portion of the carcass supplies the 
greater part of the fresh and cured pork consumed at 
home or exported. Corn is the principal grain used in 
fattening. The second class is the bacon type, repre- 
sented by a few breeds of slightly different conforma- 
tion and which supply the demand for a leaner class of 
meat. Hogs that yield this character of meat are called 
“bacon hogs.” A mixed diet, with considerable protein 
FINE EXAMPLE OF TYPICAL Bacon Hoc 
Note the long body, light shoulder and ham, and moderate length of side. These 
features are characteristic of the ideal bacon hog. 
