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
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
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
Contents
INTRODUCTION
Why Happy Pigs?
A Bit about Me
About This Book
CHAPTER 1
Designing from the Ground Up
Seasonal versus
Year-Round Operation
Breeding or Feeding?
Choosing a Pig Breed
What Are You Selling?
Where Are You Selling?
CHAPTER 2
Holistic Hogs
A Day in the Life of a Wild Pig
A Pig’s-Eye View
Wallowing, Rubbing, and Rooting
CHAPTER 3
Housing: From Woods to Barn,
Shelter Requirements
Free Ranging with Minimal Shelter
Pasture Huts
Hoop Houses
Permanent Barns
Bedding
CHAPTER 4
Fencing and Pasture Systems
Why Pasture?
RRra Aaa
16
16
20
22,
26
26
28
29
31
33
34
37
37
Pasture Systems
Pasture Challenges
Pasture Plants
Fencing Systems
CHAPTER 5
Feeding for Quality and Profit
Commercial Total Mixed Rations
Homemade Rations
Pasture and Nutrition
On-Farm Feed Processing
Feeding Tips and Techniques
CHAPTER 6
Hog Health Care:
‘The Natural and Effective Way
‘The Foundations of Animal Health
Preventive Measures
‘Treatment of Illness
CHAPTER 7
Midwifery for the Swineherd
Sclecting Breed Stock
Managing Breed Stock and Breeding
Farrowing
Piglet Management
CHAPTER 8
From Nose to Tail:
Understanding Hog Butchery
Keeping It Legal
Carcass Yield and Quality
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43
48.
59
69
6
71
90
93
96
99
99
110
112
151
151
156
163
172
181
181
185Slaughtering
Pork Cuts
Charcuterie
CHAPTER
Pigs and Piggy Banks: Managing
and Marketing Your Business
Financial Planning
Organic Certification
Marketing
Distribution
CONCLUSION
So You Want to Be a Pig Farmer?
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191
196
199
199
205
209
aa.
215
APPENDIX A: Basic Nutrient
Requirements of Swine
APPENDIX B: Nutritional Content
of Common Organic Feedstuffs
APPENDIX C: Sample
Record-Keeping Forms
Glossary
Recommended Resources
Notes
Index
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219
223
234
237
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246