§ 8. Breeding
Because of careless selection of breeding stock, most of the hogs in the region of Canton have low backs, large bellies, scant hams, never produce the best quality of meat, and have a low dressing percentage. The improved hog with a level or slightly arched wide back, long, deep, smooth sides, full hams, and short neck and head, has meat of the best quality, and such hogs have the highest dressing percentage. Fine bone, soft hair, and mellow flesh, qualities generally found in well bred animals, are desired in all animals used for meat, as they indicate meat of a good quality, with a minimum of waste.