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"This is a fully illustrated and comprehensive reference book covering all aspects of traditional pig husbandry. With a strong emphasis on the conservation of both rare and traditional breeds, it is aimed very much at the small-scale enterprise and includes day-to-day management issues such as housing, breeding, showing, sales, marketing, welfare, food regulations and organic pig keeping. It also has sections identifying breeds together with their histories, butchery, meat curing, sausage making and cooking. With contributions from many experts it contains clear text, numerous photos and a substantial resource section together with endorsements from Marcus Bates of the British Pig Association and chef and pig breeder Antony Worrall-Thompson"--Publisher's description.
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Edition Notes
Originally published: Preston: Farming, 2005.
Includes bibliographical references and index.
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- Created July 1, 2022
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December 4, 2022 | Edited by ImportBot | import existing book |
July 1, 2022 | Created by ImportBot | Imported from Internet Archive item record |