Homegrown Pork-Raising a Pig

Description

Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food

by Sue Ann Weaver

Raising a pig 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 100 pounds of pork, including tenderloin, ham, ribs, bacon, sausage, and more. For anyone who wants to raise a pig for meat in a backyard or on a small farm, this comprehensive guide explains exactly how to do it, humanely and safely. Livestock expert Sue Weaver covers everything from selecting a breed with great flavor and bringing your shoat home to feeding, housing, fencing, health care, and humane processing.

• Paper
• Pages: 256
• Size: 7 x 9
• Color: One-color with 8-page color insert; Photographs and illustrations throughout