When judging swine, you want to judge them from the ground up, then rear to the front of the animal. Like beef and sheep, you want to look for muscle, volume, and structural correctness. In a pig you want a wide thick ham, thick over their top, and deep ribed. The perfectly structured pig should look like a Coke bottle. When you come up to a class and there is a big musclely pig, do not immediately put her top. Take some time and really brake her down for the characteristics that are important in pigs.
Parts of a Pig: same with other animals, if you know the parts of the pig it makes it easier to do your reasons and placings.