Pigs for the Freezer - A Guide to Small-Scale Production

By Linda McDonald-Brown

Small-scale pig keeping is expanding, not only in the countryside but also in urban areas. However, at the outset the prospect of owning pigs can be frightening for the uninitiated. Pigs for the Freezer is aimed at the small-scale producer in a suburban or urban environment as well as smallholders who want to keep a few pigs for the first time. It guides the reader through the day-to-day routine of looking after pigs and provides essential information. Moreover, it touches on the emotional side of sending your pigs to slaughter and demonstrates how the carcasses should be butchered. Finally, the author provides a selection of delicious recipes using just about every part of the pig, including the ears.

Subjects covered include:

- Choosing a breed to fit your environment and requirements
- Buying stock with the freezer in mind
- Urban pig keeping
- Housing, equipment and training courses
- Pig keeping on a small budget
- The daily routine procedures, pig health and welfare, and rules and regulations
- Sending your pigs to the abattoir
- Butchery, smoking and curing, sausage making and specialist meats
- Pigs as a tool for managing the land, forests, coppices and moorland

"With advice on land recovery, an area that is often overlooked, this book has lovely colour photographs of all the breeds of pig, clear images of housing and equipment and no gory abbatoir images to offend the novice! This is a great book with which to get started in pig keeping."
Review Type: Press
Reviewed By: The Landsman - August/September 2010

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