'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 tradtional 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
Buthcering, 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.