- Paperback: 208 pages
- Publisher: Storey Books; 2nd Revised edition edition (28 Sep 2000)
- Language English
- ISBN-10: 1580173268
- ISBN-13: 978-1580173261
- Product Dimensions: 22.6 x 15.2 x 2 cm
- Average Customer Review: 2.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 970,576 in Books (See Top 100 in Books)
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Paperback
Some good background information, but i guess it is writen by an American authour, and some of the methods are not suitable for UK usage, breeds or regulations. My advice would be to try and find a recent UK publication if you can.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
13 reviews
19 of 19 people found the following review helpful
A must for Raising Pigs...Tonasket, WA 2002
2 May 2002
Format:Paperback
This is a must for pig raisers! I should know, I raise 5 breeding sows and write my own farm books, and I even mention this book in my resources section! It's that much of a needed book for pig farmers. Every subject you want to know about pigs is found in this book, from showing at the fair, breeding the pigs, to the business aspect of running a farm...
19 of 20 people found the following review helpful
Great Book
27 Mar 2002
Format:Paperback
My husband and I were thinking about raising pigs and bought this book. We read it cover to cover and found a lot of valuable information. We raised two pigs last summer and referenced this book constantly; it is always close at hand. If you are considering raising 1 pig or 50 this book will come in handy.
19 of 22 people found the following review helpful
Geared toward farmer, not homesteader...
23 May 2004
Format:Paperback
Overall, I would consider this a good but not great book. I was left with a vague feeling of incompleteness after reading it.
For example, it had several pictures of pigs with 'good muscling' (or 'nice topline' or 'great frame' or whatever). Granted, I'm a novice at pigs but it would be nice if it had pictures (preferably side-by-side) of an example of 'poor muscling' (or whatever) so I can see the difference.
I also found the 'butchering' section to be lacking. For example, when 'scalding' a carcass, it only talks about dipping the entire carcass into the hot water. Nowhere does it even mention dipping out the hot water and pouring it over the carcass (which is more manageable for a large pig). And the actual butchering (cutting up) part is minimal ('separate the carcass into the larger primal cuts with a butcher's knife').
My impression is that this book is geared more toward a small farmer wanting to raise a small herd for profit as opposed to a homesteader wanting to raise 1-3 pigs as food. It's just a different mindset. So - if you're a farmer - I would rate this book a '5'. A homesteader would still find it useful but not complete.
(I can't believe that pot-bellied pigs aren't even mentioned anywhere.)
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