
The Complete Guide to Raising Pigs
Description
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Content
- Intro
- Author Dedication and Acknowledgements
- Table of Contents
- Introduction
- Chapter 1: A Pig Primer
- Prehistoric Paintings to Pork Barrel Politics
- Are You Ready to Raise Pigs?
- Characteristics and Behavior
- Terminology
- Anatomy and Physiology
- Summary
- Chapter 2: Let's Get a Pig!
- Confinement
- Modified Confinement
- Organic Farming
- Pasture Raising
- Finding a Breeder
- Choosing Your Pigs
- Choosing Your Breed
- Summary
- Chapter 3: Caring for Young Pigs
- Characteristics of Newborns
- Special Needs of Piglets
- Health-related Procedures
- Weaning
- Picking a Young Pig
- Summary
- Chapter 4:
- Chapter 4: The Birds and the Bees
- Choosing Your Breeding Objectives
- Choosing Your Breeders
- The Female Reproductive System
- The Male Reproductive System
- Building Your Herd
- Feeding for Breeding
- Farrowing
- Post-farrowing Matters
- Breed Registry Agencies
- Summary
- Chapter 5: Housing: Straw, Sticks, or Bricks?
- Structures
- Pasturing
- Fencing and Pens
- Hygiene Considerations
- Food, Water, and Shade
- Tools
- Regional Considerations
- Summary
- Chapter 6: Eating Like a Pig
- Grains
- Protein
- Vitamins and Minerals
- Commercial Feeds
- Organic Feed
- Custom Mixes
- Storage
- Summary
- Chapter 7: Hog Health
- Recognizing Symptoms
- Diseases
- Parasites
- Tips for Disease Prevention
- When to Call in the Vet
- Summary
- Chapter 8: Herd Management
- Separation
- Daily Operations on the Pig Farm
- Tracking
- Software
- What Your Peers May Expect of You
- Summary
- Chapter 9: Going to the Show
- Why Show Pigs?
- FFA and 4-H Club
- Personal Development
- Profit
- The Show Pig
- Choosing Your Show Pig
- Feeding for the Show
- Fitting Your Show Pig
- Grooming
- The Show Experience
- What You Need at the Show
- Things to do at the Show
- Presentation
- After the Show
- Summary
- Chapter 10: This Little Piggie Went to Market
- Your Slaughter Options
- Making Arrangements With a Butcher
- Getting your Pigs Ready for Slaughter
- Cuts
- After Processing
- Slaughtering at Home
- Chilling the Carcass
- Marketing your Meat
- Summary
- Chapter 11: The Smokehouse
- Curing Meats
- Smoking Meats
- Types of Smokers
- Buying a Production Smoker
- Barbecue Smokers
- Converting an Old Refrigerator
- Building a Permanent Smokehouse
- Health and Safety
- Summary
- Conclusion
- Appendix
- Breed Associations
- Additional Organizations
- Glossary
- Bibliography
- Author Biography
- Photographs of Pigs: And on that Farm were.Pigs!
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