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
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.
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
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