Small-scale pig keeping is expanding, not only in the countryside
but also in urban areas. However, at the outset the prospect of
owning pigs can be frightening for the uninitiated. Pigs for the
Freezer is aimed at the small-scale producer in a suburban or urban
environment as well as smallholders who want to keep a few pigs for
the first time. It guides the reader through the day-to-day routine
of looking after pigs and provides essential information. Moreover,
it touches on the emotional side of sending your pigs to slaughter
and demonstrates how the carcasses should be butchered. Finally,
the author provides a selection of delicious recipes using just
about every part of the pig, including the ears. Subjects covered
include: Choosing a breed to fit your environment and requirements
Buying stock with the freezer in mind Urban pig keeping Housing,
equipment and training courses Pig keeping on a small budget The
daily routine procedures, pig health and welfare, and rules and
regulations Sending your pigs to the abattoir Butchery, smoking and
curing, sausage making and specialist meats Pigs as a tool for
managing the land, forests, coppices and moorland
General
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