| Down |
| 1. | largest characteristics of a hog (largest portion of the meat body) |
| 2. | lowest portion of the carcass |
| 3. | all white skin and hair with ERECT ears |
| 5. | is the upper half of the front shoulder |
| 6. | black body with white points and erect ears; face dished |
| 7. | forward drooping ears and a black body with 5 points |
| 8. | makes up 24% of the swine carcass |
| 10. | contains two large nostrils and has a firm, cartilage-type texture |
| 11. | much of the meat produced by berkshire hogs is sold to___market |
| 12. | the degree of an animal geneticist |
| 15. | state that chester white's originated |
| 17. | all white hair and skin; droopy ears |
| 20. | red color; ears that droop |
| 23. | state that the duroc originated |
| 24. | pietrain swine lack good____ability |
| 25. | bacon comes from this area |
| 26. | country where hampshires originated |
| 27. | landrace is known for this cut of meat |
| 28. | color of the tamworth |
| 29. | pietrains are also prone to ___ |
| 33. | resembles a backwards knee |