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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 |
Contents
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
Acknowldgements
- The Pig - A Source of Food
- Choosing the Right Pig
- Getting Started
- Training and Information
- Rules and Regulations
- Looking After Your Pigs
- Feeding for the Freezer
- First Aid for your pigs
- The Final Journey
- The Art of Butchery
- Home Curling and Smoking
- Sausage Making
- Specialist Meats
- Land Management and Recovery
- Recipes
Glossary
Useful Addresses
Index
Delivery Information
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