The term packing refers to the use to which this class of hogs is commonly put. They are inferior to butcher hogs and are cut up, cured, and packed in boxes and barrels. Mixed packing hogs are those marketed without grading. Speculators often buy them up and grade them. The meat of pigs is unsuitable for curing and supplies part of the demand for cheap, fresh meat. Bacon hogs quoted on the Chicago market are not the bacon hogs which furnish the Wiltshire sides. They are lard hogs that are not highly finished, have a high per cent of lean meat, and supply the demand for lean pork. Stags are males castrated too late in life to grade as barrows. Boars are used for sausage and supply cheap fresh meat. The present demand is for hogs weighing from 200 to 250 pounds, and the hog raiser should aim to finish and market his hogs at about these weights. MARKET CLASSES AND GRADES ===========+=======+======================+=========== Class | Weight| Sub-Class | Grade -----------+-------+----------------------+----------- Prime heavy|350-500| | Prime | |{ Heavy 280-350|{ Prime | |{ |{ Good | |{ | { Prime Butcher |180-350|{ Medium 220-280| { Good | |{ | { Common | |{ |{ Prime | |{ Light 180-220|{ Good | | |{ Common | | | { Good | |{ Heavy 300-500| { Common | |{ | { Inferior | |{ |{ Good Packing |200-500|{ Medium 250-300|{ Common | |{ |{ Inferior | |{ | { Good | |{ Mixed 200-280| { Common | | | { Inferior | | |{ Choice | | {English 160-220|{ Light | | { |{ Fat | |{Bacon{ | { Choice | |{ { U. S. 155-195| { Good | |{ | { Common Light |125-220|{ |{ Good | |{ Light light 125-150|{ Common | |{ |{ Inferior | |{ | { Good | |{ Light mixed 150-220| { Common | | | { Inferior | | |{ Choice Pigs | 60-125| |{ Good | | |{ Common Roughs | | | Stags | | | Boars | | |