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Pigs for the Freezer A Guide To Small-Scale Production

  • Pigs for the Freezer A Guide To Small-Scale Production

Pigs for the Freezer A Guide To Small-Scale Production

Linda McDonald-Brown

Availability: In stock


Regular Price: £16.99

Special Price £11.55

Author(s): Linda McDonald-Brown

About The Book

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.

Additional Information

Author Linda McDonald-Brown
Availability In Print
Dimensions 235 x 165mm (W x H)
Extent 144pp
ISBN 9781847971623
Publication date Feb-10
Book Type Hardcover


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


  1. The Pig - A Source of Food
  2. Choosing the Right Pig
  3. Getting Started
  4. Training and Information
  5. Rules and Regulations
  6. Looking After Your Pigs
  7. Feeding for the Freezer
  8. First Aid for your pigs
  9. The Final Journey
  10. The Art of Butchery
  11. Home Curling and Smoking
  12. Sausage Making
  13. Specialist Meats
  14. Land Management and Recovery
  15. Recipes

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