Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1925-07-15
BACON-TYPE HOG
IN HIGH DEMAND
FOR EUROPEANS
II. S. Packers Plan to Cater
to Market For Higher
Quality of Bacon.

Especial Correspondence TO Inc HefaluJ
Wisconsin farmers are beginning to
take a keen interest in the possibili-
ties of the bacon type hog, as it is call
ed This is distinct departure IN
American husbandry and one, appar-
emily, that will go hand in hand with
the special conditions in farming that
Wisconsin possesses. The dairy in
dustry, as is we'll known, is already
highly developed in this state and it
is hoped that it's many by-products
can be utilized and turned to account
in a new way.
England Prefers Distinct Type.
Bacon from bacon-type hogs is in
demand for the export trade, particu-
Iarly to England. The word bacon
in this trade includes the whole side,
ham, middle and shoulder. Now the
English consumer in general prefers
a sort of bacon different from the pro-
duct of the corn belt which every
one knows is suited to domestic needs.
Briefly what is wanted for export
is lean bacon streaked with tlrm fat
that, when cooked, is delicicately flaw
ored, white, and of good texture. irish
and Danish bacons, because they more
nearly approach these specifications,
command higher prices on the English
market than the American bacon.
It is the intention of the packers in
this country to cater definitely to the
export market in England. They be-
Iieye that the development of the ba-
con-type hog in Wisconsin and other
suitable areas will enable exporters TO
put a product on that market that
eventually will more nearly meet the
requirements of the trade now using
the higher-priced Irish and Danish ba-
con.
Feed Dairy By-PrOducts.
For the past year a drive has been
in progress in Wisconsin to introduce
the bacon hog. 1t is believed that the
production of good type bacon hogs
which will yield exactly the quality
of bacon demanded by the highg quail
ty English export trade is practicable
and desirable in Wisconsin. The new
effort is an attempt, not to displace
fine lard types in the lard type area,
Int to supplement American hog rals-
ing bv the adoption of types more in
keeping with the possibilities of our
state system of agriculture and which
especially shall turn to account the
native I6euS anu Tic SlONAl lNA''AANA
ty of dairy by-products.
Wisconsin has a rural population OF
about one and one-half million people.
Yet the total number of hogs is only
one and three-quarter million. Den
mark, which last year supplied the
British market with over 50 percent.
of it's imported bacon, has reached us
high point on farming conditions
which somewhat resemble those III
Wisconsin.
It is we'll known by experiment that
the dairy country of Wisconsin is
practically as suitable for bacOn-type
hogs as is Denmark.
Conditions Ideal in Wisconsin.
Wisconsin, in fact, is one OF the Jew
states in the United States where con-
side the corn belt is an advantage, pc
son-tvpe hog seem almost ideal Even
4he ordinary drawback of being out
side the corn belt is an advantage, be-
cause the hog of bacOn-type does not
succeed on corn feeds. 1t wants the
hard grains, the skim milk, and other
bv-DrOducts of the dairy factory; 1t
wants green pasture, alfalfa and Glow
or to make the firm white fat that
must streak the lean. Corn. of course,
NAV be used. but to limited extent.
tt is the other ingredients which put
the desired finish on the hog. Ana
must be remembered that bacon is not
made in a clearinghouse, but on the
farm.
Should Study BacOn-Type.
But the opportunities of the new IN
dustrv must be seized, the facts must
he learned. For instance, after the
average farmer has found that bacon
TYNE production would be good thing,
he will naturally want to know the
1swhv and wherefore" He will want 10
learn about the market where the pro-
duct from his hogs is to be sold; ne
will want to know in general the
breeds of hogs giving the best bacon
sides for this export trade. lie VIII
want to know why bacon for export Is
different from the pork production OF
+ba corn belt and how it differs; why
tho average weight of the pigs at mar
I-oting should be 220 lbs; how the
MOS must be bred and fed to reach
that weight in seven months; and why
+be hogs should have a long, stralght
bodv absolutely free from the thlck
lines of fat that runs down the pach
IF +he 300 h. lard animal.
Tn business sense, the. new INDUS
try of bacon-type hog productlon Is
on incentive to profit and loglcal
s+an forward to meet new condltlonS'