Pastured pigs on a small scale - This book is not just suitable to those that wish to farm pigs on a commercial scale but those that are a part of this movement, small mixed farms and people that just want to raise a few pigs for the freezer are seeking out information on the best way to farm a few pigs out on pasture.
Using a whole local hog, Chef Peter Ford instructs you in the craft of nose-to-tail butchery.
Within this hands on instructional program, Peter demonstrates the process of slaughtering, skinning, eviscerating, preparing and butchering your hog for consumption. You will learn how to break down the hog into a wide variety of fresh meat cuts and prepare for bacon, sausages, leg ham, roasts, terrines, prosciutto and pancetta. Peter adds value to the butchering process by sharing with you his culinary skills.