Section 20. Fancy grade

A. Fancy swine closely approach the ideal of the meat-type animal in conformation and quality. They are large and exceptionally well developed for their age, and demonstrate exceptional thrift and vitality. The entire body demonstrates balance and correctness.

B. Swine of this grade stand on ample bone with very sound, strong feet, and legs that are properly placed. When walking, they should be very free-moving, showing flexibility in their joints.

C. Fancy swine shall have thick heavy muscling throughout. The shoulders are thick muscled, yet free of coarseness. The back is level, showing evidence of a large loin eye muscle.

D. They show thick muscling through the rump, with a high tail setting. The hams are thick muscled. The body is uniform in thickness through the ham, loin and shoulder.

E. Fancy swine are trim in the jowl and underline, and show no evidence of excess fat over the shoulder or at the base of the ham. The maximum backfat over the last rib at 230 pounds will be .9 inches on a gilt and .8 inch on a boar.

F. Fancy swine are moderate in length of leg. They are long-bodied, and must be a minimum of 31 inches at 230 pounds.

G. Fancy gilts must be feminine-headed and show evidence of broodiness. Fancy boars must be rugged and masculine. The testicles should be well developed and exhibit a clean sheath.

Historical Notes

Derived from VR115-03-05 § 2, eff. September 3, 1987.

Statutory Authority

§ 3.2-4302 of the Code of Virginia.