BACON AND PORK

Waipa Post, Volume 31, Issue 1731, 11 March 1926, Page 7

BACON AND PORK

THE LARGE YORKSHIRE.

With its length of side, clean shoulders, and deep, full hams, the Large Yorkshire pig is the bacon pig par excellence!. The breed is also capable of producing the finest quality porker pigs at an early age. It is doubtful whether any breed, except, perhaps, the Middle Yorkshire can put on more weight for a given quantity of food consumed than the Large Yorkshire. The perfection of the Large Yorkshire from the butcher's point of view is clearly demonstrated by the number of succeses it has achieved in bacon and carcass competitions at numerous shows held in England during the past half centurY- At the 1924 show the number of points gained was 98 of the maximum 100. Full points were secured for correct proportion of ruts or joints, middle 'thickness or streaky, suitability of side, quality of meat, bone, ets, firmness of fat, and fineness of rind. No points were deducted for “seedy cut” or “black belly” at either of the shows. It would be almost impossible tq detail all the successes of Large Yorkshire pigs- in competitions in which it has demonstrated conclusively its all-round merits. It is an understood fact that the best bacon in the world can be, and is, produced in England, and bacon curers there are in almost complete unanimity as to the suitability of the Large Yorkshire or its crosses for their requirements. Although eminently adapted for the bacon trade, it is one of the few breeds that can be fed. to heavier weights at a comparatively early age without undue extra expense to tl.f feeder. Its predisposition to fatten vapidly and economically is one of the principal reasons for its success.