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- Author: Dirk Van Loon
- Publisher: ECHO POINT BOOKS & MEDIA
- Year: 2016
- Pages: 278
- ISBN-10: 1626545545
- ISBN-13: 9781626545540
- Format: 17 x 24.4 x 1.8 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.06:27:13
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Dirk Van Loon
- Publisher: ECHO POINT BOOKS & MEDIA
- Year: 2016
- Pages: 278
- ISBN-10: 1626545545
- ISBN-13: 9781626545540
- Format: 17 x 24.4 x 1.8 cm, kieti viršeliai
- Language: English English
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.
Reviews