Gettin ready to clip pigs for local and county shows. What's the deal with the trend of leaving the hair long? Not really clipping the legs. Thoughts. What y'all have seen or heard?

We usually clip the body at 5/8", the head at 3/8" and then blend into the body. On the legs we usually go over with a longer guard to neaten them up, but then blend them back into the body starting at the top of the leg into the shoulder and hams. If you've done it right it should look natural.

Also, we clip about a week before the show.