Baconer

1955, James Wyllie, Farm Management, Farmer & Stock-Breeder Publications, page 220, The typical porker is shorter and more compact than the typical baconer and it must be capable of forming a well-finished carcase at a comparatively early age.

Baconers for export were currently graded under regulations under the Meat Act, but very few baconers were still exported. The grading standards, though still applied when baconers were killed in export works, were not necessarily associated with any price differentials.

Ham comes from the hind leg of a baconer pig, which has been cut away from the carcass and cured or pickled in brine, and sometimes smoked.