Synopses & Reviews
The other day a friend considering raising an animal for meat asked me whether he would be better off getting a calf or a piglet. Without hesitation I said pig.
From this beginning, author Dirk van Loon explains exactly why raising a feeder pig is the best bet for someone with little land who wants to produce the most meat for the smallest investment of time and money. Small-Scale Pig Raising covers everything from buying a pig to smoking your own bacon.
You'll learn about:
* Housing and equipment
* Penning and handling
* Health and nutrition
* Commercial feeds and feeding
* Alternative feeds
* Pig digestion and physiology
* Breeding and farrowing
* Management techniques
* Butchering
Small-Scale Pig Raising is extra good on home butchering, with step-by-step instructions and many photos covering the entire process from slaughtering to portioning meat for the freezer.
Synopsis
Features information on penning and handling, health and nutrition, commercial feeds, breeding, physiology, and butchering. 116,000 copies in print.
Synopsis
Features information on penning and handling, health and nutrition, commercial feeds, breeding, physiology, and butchering. 116,000 copies in print.
About the Author
Author Dirk van Loon has written two Storey books, The Family Cow and Small-Scale Pig Raising. He publishes a monthly newspaper for small-scale rural producers called Rural Delivery. Dirk is a graduate of the College of Agriculture at Cornell University and now lives in Nova Scotia.
Table of Contents
Introduction
1 The General Pig
2 The Wild Boar
3 History of Domestication
4 Behavior and Form
5 Buying a Piglet
6 Handling Pigs
7 Penning a Pig
8 Furniture and Utensils
9 The Meat Producers: Digestion and Physiology
10 Nutrition
11 Feeds and Feeding
12 The Scavenger Pig
13 Rearing Your Own Piglets
14 Management Techniques
15 Health
16 Butchering
17 Portioning, Processing, and Curing Pork
Bibliography
Glossary
Appendix
IndeX