“_Bacon Hogs._--Or those used for English meats are usually dressed ‘marked’; that is, a knife is passed down each side of the back bone and the backbone removed. The hogs are dressed regular unless the ham is intended for a long cut ham. [Illustration: FIG. 109.--BUTCHER HOGS. =~A~=, HEAVY. =~B~=, LIGHT.] “_Smooth Heavy or Heavy Loin Hogs._--The following description is of the usual commercial selection of hogs: These are prime smooth hogs, either barrows or good, clear (not seedy) sows, weighing 240 to 400 pounds, with from four to six inches of fat on the back; thick, wide, level sides without depressions in the back; heavy hams, filled out even with sides, full at the rump and well rounded down toward hocks, without flabbiness. As their name indicates such hogs are suitable for heavy loins. The remainder of the sides are being used for heavy short clears or fat backs and bellies. “_Butcher or Light Loin Hogs._--A large proportion of the fresh pork sold in retail markets is pork loins, which are cut into chops and roasts; hence light loin or ‘pork loin’ hogs are those from which these cuts can be obtained to best advantage. [Illustration: FIG. 110.--PACKING HOGS (SOWS). =~A~=, HEAVY. =~B~=, MEDIUM.] “To yield loins of the proper size and quality, a hog carcass should weigh about 160 to 240 pounds and have the same shape, smoothness and general quality described for heavy loin hogs. The covering of fat should be two to four inches thick on the back. This class is composed of barrows and smooth, clear sows. The weights most preferred for butcher hogs are 200 to 220 pounds. They are principally cut up by packers, the loins being sold to retail dealers or jobbers. Besides loins, fat backs, clear bellies, extra ribs and extra short clears are commonly made from sides of butcher hogs. The hams are cut short and the shoulders principally made into picnics, New York-cut shoulders and Boston butts. In some instances carcasses of this class are sold to retail markets for fresh trade, in which case they are dressed either ‘head on’ or ‘head off’ as ordered. (See Fig. 109.) [Illustration: FIG. 111.--CHOICE BACON HOGS.] [Illustration: FIG. 112.--PORK CUTS. English Cuts. A, Long cut ham. B, Long side or middle. Domestic Cuts. 1. Short cut ham. 2. Loin. 3. Belly. 4. Picnic butt. 5. Boston butt. 6. Jowl. 7. Hock. 8. Fat back. 9. Clear plate. 2, 8. Back. 2, 3, 8. Side. 4, 7. Picnic shoulder. 5, 9. Shoulder butt. 8, 9. Long fat back. 4, 5, 7, 9. Rough shoulder.] “_Quality of Packing Hogs._--This class includes mixed hogs of all weights which are too coarse in quality, rough in shape or soft and uneven in finish to be suitable primarily for fresh pork products or smoked meats and are therefore principally packed in such forms as barreled pork and dry-salt meats.