THE IDEAL BACON PIG

Manawatu Times, Volume 61, Issue 12, 15 January 1936, Page 12

THE IDEAL BACON PIG

CANADIAN DESCRIPTION The ideal bacon pig is not necessarily the product of one particular breed, but rather selection of the ideal type within tho breed. A bulletin, issued by the Canadian J Department of Agriculture describes tho ideal pig for the production of the lean, mild-cured side known as "Wiltshire” ns a long, smooth, deep pig. possessing a light head and shoulder an even back, not too wide, well covered with flesh, but not too fat. The sides from back and shoulder to ham must be deep and long, the ribs short and sprung out boldly, and dropping almost at right angles, the underline straight and free from flabbiness, ham smooth and taper ing, with the maximum amount of flesh on the outside. The pig should stand on strong, but not coarse, well-balanced legs and feet, and must bo vigorous, healthy and a good feeder. 'This is tho kind of pig needed for both home and export markets—a type, not a breed. This form is desirable becauso it is the side and the ham of the pig which furnish the best and most expensive cuts, and it is necessary to havo as much as possible of these parts without impairing tho vitality of the type of pig. The pig must also afford indications of. having firm flesh, must be well covered with lean meat, or musclo, and must not have an excess of fat on the outsido of tho carcase. The fat should not be more than one inch to an inch end a half thick, and should be very evenly distributed over the whole car case. Tho weight should bo between 160 and 2001 b. A smaller pig would yield a side of bacon too thin; a larger one a side of bacon too thick. This description applies to bacon pigs generally, and breeders have x )rov(; d that, a pig of the required typo may be selected from any of the popular breeds.