Homegrown pork: humane, healthful techniques for raising a pig for food
(Book)
Author:
Published:
North Adams, MA : Storey Pub., 2013.
Format:
Book
Physical Desc:
viii, 247 pages : illustrations (some color) ; 23 cm
Status:
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! 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
Copies
Location
Call Number
Status
Last Check-In
MRLD Montrose Nonfiction 600
636.4 Wea
On Shelf
Apr 18, 2022
SSCL Bud Adult Nonfiction
636.4 WEA
On Shelf
Mar 15, 2024
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More Details
Street Date:
1311
Language:
English
ISBN:
9781612121260, 1612121268
Notes
Bibliography
Includes bibliographical references (page 231) and index.
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Citations
APA Citation (style guide)
Weaver, S. (2013). Homegrown pork: humane, healthful techniques for raising a pig for food. North Adams, MA, Storey Pub.
Chicago / Turabian - Author Date Citation (style guide)Weaver, Sue. 2013. Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food. North Adams, MA, Storey Pub.
Chicago / Turabian - Humanities Citation (style guide)Weaver, Sue, Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food. North Adams, MA, Storey Pub, 2013.
MLA Citation (style guide)Weaver, Sue. Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food. North Adams, MA, Storey Pub, 2013.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
1529fb01-a612-a499-cefd-b8d6028c175f
Record Information
| Last Sierra Extract Time | Mar 15, 2024 12:00:38 PM |
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| Last File Modification Time | Mar 15, 2024 12:00:59 PM |
| Last Grouped Work Modification Time | Mar 15, 2024 12:00:44 PM |
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