Do you dream of raising a feeder animal but have limited land, time, and money? Dirk van Loon has a solution for you! Covering everything from buying your pig to smoking your own bacon, "Small-Scale Pig Raising" will show you how to produce the most meat for the smallest investment of time and money in a healthy and stress-free environment. This volume covers the essentials, including: Housing & equipment Penning & handling Commercial feeds Alternative feeds Pig digestion & physiology Breeding & farrowing Management techniques Butchering "Small-Scale Pig Raising" includes in-depth detail on home butchering with step-by-step instructions and photos that break down the entire process from slaughtering to portioning meat for the freezer. This book covers everything a beginner needs to know.

Small-scale Outdoor Pig Breeding is a comprehensive guide to breeding and rearing pigs in natural conditions without compromising their well-being. The book provides support for novice pig-keepers hoping to breed their own pigs. Moreover, it also acts as a valuable reference for more experienced breeders and offers information about different breeds of pigs and their respective needs. Topics covered include: choosing a breed; selecting a boar; hogging and mating; gestation care; farrowing; and hand rearing. This invaluable reference guide to breeding and rearing pigs is aimed at all pig-keepers, whether novice or more experienced, and also smallholders, farmers and rare breed enthusiasts. Fully illustrated with 77 colour photographs and diagrams.

From choosing a breed to bringing home the bacon, this approachable, authoritative guide covers every facet of raising pigs--breeding, housing, feeding, healthcare, showing, and marketing.

Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

Learn how to successfully raise your own pigs. Stressing the importance of sustainable and environmentally friendly farming practices, Kelly Klober provides expert tips on making your hog operation more efficient and profitable. Storey’s Guide to Raising Pigs will give beginners the confidence they need to succeed, while inspiring experienced farmers to try new techniques and experiment with new breeds.

What does it take to raise a happy pig? Armed with experience from running the largest organic hog operation in Maine, author Alice Percy is well equipped to answer this question. Pigs are much closer to their cousin, the wild boar, than other domesticated animals. Ethically managing pigs requires an understanding of their natural mannerisms, including factors such as social grouping, mating, territory, housing, and, of course, their love of wallowing in the mud. In Happy Pigs Taste Better Percy offers a comprehensive look at raising organic, pasture-fed, gourmet meat. She advises readers on pasturing and feeding hogs organically, as well as managing the breeding herd and administering effective natural healthcare. In addition, she provides an overview of marketing and distribution for those looking to turn their hog farming operation into a lucrative business. This book is the first of its kind to offer an in-depth approach to organic, high-welfare commercial production, including information on: - Designing a hog business from the ground up - Housing pigs, including benefits and drawbacks of various housing systems - Evaluating the nutritional content of common organic feedstuffs - Butchering humanely and economically - Recordkeeping, with templates for financial tracking Whether you’re looking to convert a conventional operation to organic, grow your backyard hog operation into a viable business, or start from scratch, this comprehensive book has got you covered, nose to tail.

"In today's market, range-rearing of swine can provide the family farm with a key venture for diversification and provide a good cash flow-- perhaps no other large animal enterprise offers as fast a turnaround on investment. With the informed consumer expressing concerns about the issues with factory farming and willing to pay a premium to get a healthy, quality alternative-- range-produced pork is more and more the right answer. This comprehensive book on raising hogs the natural way includes sections on housing, fencing, selection, breeding, herd maintenance, feeds, marketing and more."--

An introduction to raising pigs for food or as pets, covering selecting a breed, shelter, feeding, breeding, and more.

Care, facilities, breed selection, management.

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!