CHAPTER LXXVI 

 THE BACON TYPE OF PIG 



The general characteristics of the bacon pig as compared with 

 the so-called lard hog are as follows : back not broad, head some- • 

 what long, side long and deep, a smoother shoulder, lighter ham, 

 and somewhat longer leg. When in good condition there is much 

 less depth of fat than with the lard type. The muscles are evident 

 in a greater degree than with the other type. In motion the bacon 

 pig is animated and free of action, showing lively temperament. 



The head varies rather according to breed. Excessive length 

 is undesirable, but the Tamworth often has a very long head. 

 A medium length of nose and face is preferred, while a broad 

 forehead, with ample width between the eyes, which should be of 

 good size and easily seen, denotes a mild disposition. A deep head 

 with strong lower jaw is preferred. 



Ears of a fine quality, not large, thick, and coarse, but of mod- 

 erate thickness, covered with silky hair, attached neatly well up 

 on the head, and actively carried are desirable. 



The neck tends to be a bit long, but a medium length is sought, 

 with not too much width, blending nicely with head and shoulders. 

 The jozvl lacks the extreme fullness found in the lard hog and is 

 free from wrinkles such as often occur with the heavy jowl. This 

 part bacon-pig buyers regard as of little importance. 



The sJioidders lie well into the body and do not bulge out 

 prominently. They should have considerable width and depth, 

 with a neat, smooth, not too deep covering of flesh. A good 

 specimen of this type never has prominent shoulders. Some extra 

 thickness of skin and heaviness is expected with boars, but no 

 notable heaviness. 



The forelegs should be well placed, coming down true, either 

 viewed from front or side, the knees not " knocking in " and the 

 toes turning out but with the pasterns being strongly carried, and 

 the pig standing up in shapely form on the toes. A fine, hard 



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