Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food
Humane, Healthful Techniques for Raising a Pig for Food
Author: Sue Weaver
Including chapters on pig behaviour and handling, housing, fencing, equipment, and health care, this title explains how to select an heirloom breed that's famous for flavour; feed the animal a healthful, natural diet; process it humanely; and end up with over 100 pounds of pork, including tenderloin, ribs, ham, bacon, sausage, and more.
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Summary
Including chapters on pig behaviour and handling, housing, fencing, equipment, and health care, this title explains how to select an heirloom breed that's famous for flavour; feed the animal a healthful, natural diet; process it humanely; and end up with over 100 pounds of pork, including tenderloin, ribs, ham, bacon, sausage, and more.
Description
Raising a pig for meat is easy to do, even in a small space like a suburban backyard. In just five months, a 30-pound shoat will become a 250-pound hog and provide you with more than 100 pounds of pork, including tenderloin, ham, ribs, bacon, sausage, and more. Homegrown Pork covers everything you need to know to raise your own pig, from selecting a breed to feeding, housing, fencing, health care, and humane processing. Invite all your friends over for a healthy and succulent pork dinner!
About the Author
Sue Weaver and her husband share their ridgetop farmette in the Ozarks with an array of animal friends, including poultry, sheep, goats, horses, a donkey who thinks she's a horse, two llamas, a pet razorback pig, and two steers--a Jersey-Holstein and a water buffalo. Her many books include "The Backyard Cow", "The Backyard Goat, Storey's Guide to Raising Miniature Livestock, "and "The Donkey Companion."
Back Cover
From Feeder Pig to Bacon in 5 Months Pigs don't need a lot of space to thrive, and they're naturally tidy and easy to care for. Pigs are also an efficient choice for the backyard meat producer -- in just five to eight months, your little shoat will reach 250 pounds (depending on the breed you choose) and yield about 100 pounds of succulent pork, ready for curing, smoking, or freezing. Count on Sue Weaver's expert guidance to help you choose a flavorful breed, formulate a proper diet, and provide safe and comfortable backyard living quarters.
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