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Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food
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About Homegrown Pork: Humane, Healthful Techniques For
Product 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! From Booklist Following decades of disdain by American consumers anxious about the potential ill effects of excessive fatty pork in their diets, the pig has suddenly become the darling of high-end chefs, their go-to meat. For anyone who wants to cash in on this culinary phenomenon, Weaver covers every aspect of raising pigs. She offers a complete inventory of pig breeds, from industrially farmed porkers to fashionable rare and heritage breeds. A few of Weaver’s favorite recipes reveal how a pig becomes a host of foodstuffs appearing in every part of a meal and in just about all ethnic traditions. An extensive resource directory offers comprehensive access to all aspects of pig nurturing and pork processing. Not merely for the farmer, the book proves just as worthwhile for the chef, culinary student, and inquisitive consumer, dispelling a multitude of myths and prejudices about how pigs become the roasts, chops, and sausages so beloved on American tables. --Mark Knoblauch From the Back Cover From Feeder Pig to Bacon in 5 Months 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. About the Author Sue Weaver has written hundreds of magazine articles and many books about livestock, horses, and chickens, including The Backyard Cow, The Backyard Goat, The Backyard Sheep, Storey and The Donkey Companion. Weaver and her husband share their ridgetop farmette in the southern Ozarks with an array of animal friends.
