| Carcass Weights | |
|---|---|
| Smooth Heavy or Heavy Loin Hogs | 240 to 400 lb. |
| Butcher or Light Loin Hogs | 160 to 240 lb. |
| Packing Hogs | 100 to 400 lb. |
| Bacon or Marked Hogs | 90 to 170 lb. |
| Shippers | 100 to 200 lb. |
| Pigs | 20 to 100 lb. |
Different styles of dressing are characteristic of the different classes of carcasses except heavy and light loin hogs, and shippers and pigs. Dressed hogs of all classes are cut open along the underline and through the aitch-bone and brisket, but the method of splitting and trimming varies with the class, as follows:
“Loin Hogs.—These are split down through the center of the back-bone (‘loin-split’ or ‘center-split’) in order that pork loins may be cut from the sides. They are dressed “packer style,” i. e., head off, leaf out and hams faced.
Inside.
Outside.
FIG. 108.—SMOOTH HEAVY HOGS.
“Packing Hogs.—Are usually split like loin hogs; sometimes on one side of the back bone, making a hard and soft side.
“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.
