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.
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.
Dirk van Loon, a graduate of the College of Agriculture at Cornell, publishes "Rural Delivery," a monthly magazine for small-scale farmers, and raises food for his table in Nova Scotia.