Author(s): Carol Harris
'A Guide to Traditional Pig Keeping' is a comprehensive reference book covering all aspects of traditional pig husbandry. It aims to be an introduction for the smallholder or farmer wishing to diversify and capitalise on a growing market for high quality, traceable, local produce from traditional breeds or for non-commercial owners, with one or two pigs, who wish to know how best to care for them. With strong emphasis throughout on the conservation of rare breeds, this book explores all aspects of keeping pigs on a small-scale enterprise. Supported by photographs and clear text it covers: Traditional, rare and modern breeds Housing and pasture requirements Legislation, regulations and record keeping Management and handling Nutrition Health and welfare Breeding Showing Sales and marketing Slaughtering, butchering and processing Organic pig keeping Consumer issues Food regulations and standards Butchering, curing and sausage making Supported by a substantial resource section, together with information on processing, this book is an essential guide for any one keeping pigs for either profit or pleasure.
Orders 2-3 weeks if out of stock
With so much interest in pedigree pig keeping, there is a real need for a book such as this. Carol Harris has done a tremendous job in pulling toether all the different strands of this subject and has produced an excellent resource.A" Marcus Bates, CEO, British Pig Association
Carol Harris has a smallholding where she keeps a small number of rare breed pigs - mainly Berkshire, Tamworth and Kune Kune. She produces traditional pork, sausages, bacon and gammon which is mainly sold direct to customers. Apart from her agricultural activities, she runs a network marketing business in the health and nutrition field, publishes a magazine, runs training courses in business and personal skills and writes books on a wide range of subjects.
Contents Foreword Introduction Section One Acquiring and Keeping Pigs 1 Would you Make a Good Pig Keeper? Pages 10 - 11 2 Pigs as a Business Pages 12 - 13 3 Pig Characteristics and Qualities Pages 14 - 15 4 Pig Breeds Pages 16 - 27 5 Choosing and Buying your Pig Pages 28 - 29 6 The Costs of Keeping Pigs Pages 30 - 31 7 Land, Building and Regulatory Requirements Pages 32 - 41 8 Equipment and Materials Pages 42 - 52 9 Feeding and Nutrition Pages 53 - 56 10 Pig Ailments Pages 57 - 76 11 General Welfare Pages 77 - 80 12 Breeding and Care of the Litter Pages 81 - 99 13 Showing your Pigs Pages 100 - 106 14 Keeping Pigs as Pets Pages 107 - 111 15 Training Pages 112 - 113 Section Two Processing and Marketing 16 Slaughtering Pages 116 - 122 17 Food Hygiene Pages 123 - 124 18 Butchery Pages 125 - 131 19 Processing Pages 132 - 139 20 Marketing Pages 140 - 143 21 Sales Pages 144 - 153 Section Three Issues and Information 22 Issues for Keepers and Producers Pages 156 - 168 Appendices 1 Recipes Pages 170 - 174 2 Gestation Table Page 175 Ear-notching Notation Page 176 3 Glossary Page 177 4 Resources Breed Societies Page 178 5 Pig Associations Page 179 Organic Accrediting Bodies Page 179 Useful Contacts Pages 180 - 181 Suppliers Pages 181 - 182 Shows Page 183 Periodicals and Books Pages 183 - 184 Other Publications Page 184 6 Organisations Pages 185 - 188 Index Pages 190 - 191