What makes a good pig? When evaluating pigs, two major areas must be considered: body composition and structural soundness. Body composition refers to the degree of muscling and the "finish". When viewed from the behind, the muscles of the ham region should be long and thick, with the thickest point through the stifle (interior leg). There should be a good deal of spread or width between the hind legs, indicating ham muscling. Finish refers to the amount of fat over the muscles of a mature (125 - 250 lb .) pig fabric.
When evaluating structural soundness, the judge will look at the pigs' feet and legs, body cavity and topline. The body cavity should be relatively deep, long and wide, giving the pig plenty of body capacity.
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