Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food
(eBook)
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! Learn how to select and raise heirloom pigs for your own flavorful pork. 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. Preface Part 1: Meet the Pig Chapter 1: History Man Tames the Pig-The Rise of Market Pigs Chapter 2: Physiology and Behavior Pig Intelligence-The Five Senses-Pig Hierarchies-Basic Behaviors Chapter 3: Handling Taming Wary Pigs-Lifting-Moving-Restraining-Hauling Part 2: Purchasing and Raising Chapter 4: Breeds Choosing a Breed-Types of Pigs-Common Breeds-Rare Breeds-Unusual Pigs Chapter 5: Buying Where to Buy-Visiting Farms-Bringing Pigs Home Chapter 6: Housing, Fences, and Equipment Shelters-Pens-Fences-Wallows-Furnishing the Shelter or Pen Chapter 7: Feeding The Pig's Digestive System-Commercial Rations-Supplementary Feeds-What Not to Feed-Pig Manure Chapter 8: Health Finding a Good Pig Vet-Giving Shots-Treating Minor Problems-Checking Vital Signs-Common Illnesses-Heat Stress-Poisoning-Parasites Part 3: From Pig to Pork Chapter 9: To the Slaughterhouse Slaughter Options-Taking Your Pigs for Processing-Pork Cuts at a Glance-Cutting Your Own Pig Chapter 10: Home Processing Curing Pork-Smoking Pork-Canning Pork-Freezing Pork-Homemade Sausage-Rendering and Using Lard-Cooking Pork Appendices Appendix 1: Pig History Timeline Appendix 2: Build Your Own Pig Ark Appendix 3: How to Shoot a Pig Glossary Resources Index
Notes
Weaver, S. (2013). Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food. [United States], Storey Publishing, LLC.
Chicago / Turabian - Author Date Citation (style guide)Weaver, Sue. 2013. Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food. [United States], Storey Publishing, LLC.
Chicago / Turabian - Humanities Citation (style guide)Weaver, Sue, Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food. [United States], Storey Publishing, LLC, 2013.
MLA Citation (style guide)Weaver, Sue. Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food. [United States], Storey Publishing, LLC, 2013.
Hoopla Extract Information
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| dateLastUpdated | Aug 04, 2023 08:06:56 PM |
Record Information
| Last File Modification Time | Jan 04, 2024 04:19:08 PM |
|---|---|
| Last Grouped Work Modification Time | Mar 15, 2024 12:00:44 PM |
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| 520 | |a 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! Learn how to select and raise heirloom pigs for your own flavorful pork. 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. Preface Part 1: Meet the Pig Chapter 1: History Man Tames the Pig-The Rise of Market Pigs Chapter 2: Physiology and Behavior Pig Intelligence-The Five Senses-Pig Hierarchies-Basic Behaviors Chapter 3: Handling Taming Wary Pigs-Lifting-Moving-Restraining-Hauling Part 2: Purchasing and Raising Chapter 4: Breeds Choosing a Breed-Types of Pigs-Common Breeds-Rare Breeds-Unusual Pigs Chapter 5: Buying Where to Buy-Visiting Farms-Bringing Pigs Home Chapter 6: Housing, Fences, and Equipment Shelters-Pens-Fences-Wallows-Furnishing the Shelter or Pen Chapter 7: Feeding The Pig's Digestive System-Commercial Rations-Supplementary Feeds-What Not to Feed-Pig Manure Chapter 8: Health Finding a Good Pig Vet-Giving Shots-Treating Minor Problems-Checking Vital Signs-Common Illnesses-Heat Stress-Poisoning-Parasites Part 3: From Pig to Pork Chapter 9: To the Slaughterhouse Slaughter Options-Taking Your Pigs for Processing-Pork Cuts at a Glance-Cutting Your Own Pig Chapter 10: Home Processing Curing Pork-Smoking Pork-Canning Pork-Freezing Pork-Homemade Sausage-Rendering and Using Lard-Cooking Pork Appendices Appendix 1: Pig History Timeline Appendix 2: Build Your Own Pig Ark Appendix 3: How to Shoot a Pig Glossary Resources Index | ||
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