BACON PIGS.

New Zealand Journal of Agriculture, Volume XXVII, Issue 4, 20 October 1923, Page 235

BACON PIGS.

SUITABLE CARCASES FOR EXPORT.

K. W. GORRINGE,

Instructor in Swine-husbandry, Live-stock Division,

At the present time there is much discussion in the Dominion regarding the export of pork and bacon pigs, and the early necessity for developing operations in this direction. It is not generally understood by breeders what are the requirements of the bacon-curers, and the type, form, character, age, and degree of fatness of the bacon pig most suitable for export. If it is the aim of our producers to capture a material portion of the immense amount of money paid for pork and bacon imported into Britain yearly from other countries, then they must supply what the ultimate consumer demands, as it is unreasonable to expect- the intermediate exporter to pay a first-grade price for an unsuitable carcase. There is also a tendency among exporters to rush into this business when prices are fair without due consideration as to the requirements of the British bacon-curer. The latter knows what he wants in catering for the British consumer, and is prepared to pay a good price for select bacon-type carcases.

What, then, is required in a first-grade .bacon carcase ? Firstly, type — length of carcase, varying from 3 ft. 6 in. to 4 ft. 6 in. from the aitch-bone knob to neck; back fat evenly distributed, averaging i| in. in thickness ; hams not too gross; shoulders not to be heavy ; and sides a nice, even width, with underline free from “ seedy cut." Secondly, qualityfat to be firm and white, and lean firm but not hard. The quality of the bacon is greatly influenced by the feed used in preparing the animal for market. The injudicious feeding of large quantities of maize or beans produces a soft carcasein trade terms called “ softs ”that is, the fat is soft, of bad colour, and of an oily nature, and the lean hard and leathery. Other factors are also responsible for a large percentage of softs—namely, unthriftiness, lack of exercise, immaturity, lack of finish, imperfect feeding, undue forcing.

Why is the “ select ” bacon-type pig preferred by curers to the plump, full-bodied pig of the same weight ? The reasons are easily explained by comparing Figs. 1, 2, and 3, which show how pigs each weighing alive about 200 lb. may yield ' a product entirely different. No. 1 may be described as a select Wiltshire side. ' This side of bacon is in appearance almost perfect. It has the required length, so that, when the ham and shoulder are cut off, the middle cuts contain the proper length, and the rest of the side a nice balance which will cut up attractively for retailers. The fat and lean are well proportioned, with the back fat about i| in. in thickness, and hams and shoulders of medium weight. Contrast this with No. 2. This side if shown by itself would probably appeal to breeders as very nicelOoking, but by curers and retailers it would be classed as second grade or heavy. Note the extreme shortness, heavy back fat, and the

gross form of ham and shoulder. Each of these faults would preclude it ranking on the British market as select Wiltshire bacon. Fig. 3 is about as bad a side as. one could wish to see. It represents the lowest grade of bacon. The back fat is of a thickness only suitable for the heavy or sausage trade, and the thin belly renders it useless for anything but thirds, or unbranded bacon. It has also a wide ugly side, a feature shunned by all bacon-curers. These types, with two or three others more or less of a bad character, are to be found in most of our curing plants to-day, and are, with the exception of No. 1, a menace to any wide expansion of the bacon industry iff New Zealand.

THREE TYPES OF BACON SIDES

The superiority of the bacon-type pig in its yield of meat over the thick fat pig was shown during a course of instruction to farmers at a Canadian curing plant. Two carcases of pigs of different grades, as exemplified by Figs. 1 and 2, were prepared for market, and each step was demonstrated to the audience. The yield in meat and waste resulted as follows :—

Live weight : Bacon type, 186 lb. ; fat type, 163 lb.

Dressed weight : Bacon type, 140 lb. ; fat type, 125 lb

Trimmings (excluding head and feet) : Bacon type, 12 lb. ; fat type, 22| lb. Trimmings mean the odds and ends which must be cut off hams, shoulders, and middles in order to round them off and make the meat attractive for the trade cuts. They are of small value when taken off.

The returns from these figures are instructive. The dressed-carcase returns showed i| per cent, higher rate in favour of the fat type, but in . every instance after the bacon type was superior. The bacon type, although a heavier pig, showed a loss of 12 lb., or 8-5 per cent., against 22|lb., or 18 per cent., in the fat type. The percentages in untrimmed loins were 13-5 for the bacon type and 12-8 for the fat type ; trimmed loins showed 10-7 for the bacon type and 7-2 for the fat type. The experiment showed all through that the bacon type was better in its meat-yield.

The foregoing description should make it clear that any indiscriminate exporting of bacon pigs of the various types (notwithstanding that they have passed the veterinary inspection and are good weights and well conditioned) would be a very unwise ■ policy, and unless a system of grading'were adopted our ~ producers and shippers might find themselves in a very unsatisfactory position in regard to their relations with British buyers, thus spoiling the good reputation already obtained from some of the pioneer shipments. That grading is playing an important part in other countries is instanced by a report on the official records at various stock centres in Canada, which show that over the whole of that Dominion only ii-i per cent, of select bacon pigs are produced. This is from a table comprising the following classes : Selects, thick, smooth, heavy, shop pigs, lights, and feeders. It is shown that where farmers are endeavouring to produce. the select type much larger percentages have been obtained, as instanced in the districts of Toronto and Montreal, which show 20-5 and 19-5 respectively, as against. Edmonton with 2-4 per cent. If one compares the ii-1 per cent, of selects marketed with the fact that 85 per cent, of the Danish pigs grade select—that is, suitable for export to Britain one then begins to realize what our position is and what our problems may be in the future.

CROSS-BREEDING FOR BACON TYPE.

It has been well demonstrated by those countries . which are leading in the production of the best-type bacon carcase that no purebred pig of any special breed conforms to the present requirements, which can be met only by a crossbred. The various types of purebred pigs all more or less have points which debar them from being classed as selects for export bacon carcases. There is no one special cross which excels all others in its ability to produce a firstgrade carcase; the latter can be obtained in various ways. In Denmark, which produces the highest percentage of selects, a cross with the Large White boar on the native Landrace sow is general. It took a long time finally to decide on this, and the decision was only arrived at after considerable investigation and experiments, but it is now the rule. Ireland is credited with producing the longest carcase, and the Irish breeders, following out the system practised by the Danes, use Large White and Large Black (Devon) boars on their native Large Ulster sows. Canadian breeders, while using Large White and Large Black boars on different type sows, such as Berkshire and Yorkshire (Middle White), also use largely the Tamworth boar on Berkshire and Yorkshire sows.

Each of these crosses is credited with producing a first-class carcase suitable for export to Britain. The last-mentioned cross (TamworthBerkshire or Yorkshire) is one which we in New Zealand are largely adopting, and it is proving of great value in supplying the largest number of our select carcases to-day. The Large Black - Berkshire cross has only supplied a very small proportion, owing to the fact that breeders have been relinquishing the Large Blacks on account of

weakened constitution brought about by inbreeding through the want of new blood. This state of affairs may be remedied in future, however. Some high-class representatives of the Large Black and Large White breeds have been presented in England to the New Zealand Government, and it is proposed in due course, after arrival, to place these pigs at one or more of the Agriculture Department’s farms. The progeny would subsequently be at the service of breeders. This is a step in the right direction, as it will place us in the position of having, in the

Dominion the three largest and longest types of pigs to choose from, which will be invaluable for crossing with our other types for bacon purposes. Of the three, the Tamworth is at present doing the pioneer work and is being . accepted by breeders all over the Dominion. The other types will take their place in due course, as breeders wish to use them.

It is well to mention that the Large White has one .objection that is, its liability to sun-scald. This might produce a considerable

proportion of unsightly carcases which would be rejected for export, unless special provision is made on the farms for the pigs to be protected by natural shade or artificial shelters. An objection also is raised against all the black, breeds by British high-class grocers — that these breeds produce a carcase with the underline discoloured, this being called “ seedy cut ” or “ black belly.” This is considered a disadvantage in their business, as the cuts from that, part of the carcase— “prime streaky” and “thin streaky”often fetch

higher prices than prime loin cuts. White pigs do not have this defect, nor do some of the coloured breeds, of which the Tamworth is one. The question of “ seedy cut ” has not been considered by our breeders to be of any importance so far as local requirements are concerned, but it must be taken seriously when exploiting the British market, and breeders are advised to make it a strong point when selecting their types for future breeding.

CONCLUSION.

In conclusion, farmers are advised not to allow prejudices in regard to a certain type of pig to overrule them in their future operations. Prejudice can be carried too far in relation to live-stock, especially pigs, and may result in retarding the expansion of the bacon industry. They should keep in mind the requirements for overseas trade, and build up to that standard, establishing harmony between producer and exporter, together with the confidence of the British curer. The possibilities are here in New Zealand with its exceptional facilities for the breeding and growing of pigs, and given proper organization there is good reason to anticipate the building-up of a large export trade.