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THE BACON HOG
Until the swine raisers
in Canada adopted the bacon type as their model, Canadian pork products
possessed a very indifferent reputation. Since then a valuable export
trade has been built up. In competition with the finest bacon in the
world, Canadian bacon commands a price on the British market very close
to the top. Its excellence has appealed also to the home consumer until
the Canadian market is able to absorb a larger and larger proportion so
that less and less can be spared for the export trade. For this reason
there should be no relaxation on the part of the breeder to adhere to
the bacon model in his breeding and feeding operations.
Hogs, like other
classes of live stock, must be judged, first from the standpoint of the
market, and secondly from their adaptability to yield profitable returns
for food consumed. Forn, condition and weight largely determine the
appreciation of the market, while on constitution, nervous teniperament
and feeding qualities, depend the thrift or ability to convert the
maximum of large quantities of food into a valuable marketable product.
Happily, in the raising
of swine for the bacon industry the intereste of the producer and
consumer in no way conflict. It was for a time contended by many farmers
that it cost more to produce the bacon hog than the animal of the thick
fat type.
The results obtained at
experiment stations, supported by the experience of many extensive and
successful breeders, have all gone to show that, if anything, the
contrary is truc. in experiments by Prof. Day, at the Ontario
Agricultural College, out of six groups of pigs, the groups scored first
and third by the packer on the basis of their adaptability for the
export trade, were first aud second in economy of gain.
It cannot be denied
that more skilful breeding and feeding is required to produce the bacon
hog, but it does not necesarily require more food to produce a pound of
gain than is required by hogs of other types.
The hog required for
the production of the Wiltshire side is illustrated in Figs. 4 and 8. In
weight he should be not less than 170 pounds nor more than 220 pounds,
the most desirable weight being from 180 to 200 ponuds alive when
fasted.
As will be seen, he is
a smooth, trim, evenly-developed pig, of great length, fair depth and
moderate thickness.
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