Overview

'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.

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9781907866005

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