The Pig: Breeding, Rearing, and Marketing

A clear‑headed companion for anyone interested in raising pigs, this volume opens with a lively discussion of the animal’s origins and the long‑standing debates over how domesticated breeds emerged. From there it moves steadily through the fundamentals of selecting both boars and sows, offering concrete criteria for judging conformation, dentition and udder quality. Detailed illustrations of prize‑winning animals—large whites, middle whites, Berkshire and Tamworths—give listeners a visual sense of the standards the author champions.

Beyond breeding, the guide walks through each stage of a pig’s life: mating, farrowing, weaning, and the careful rearing of young stock. Practical sections on housing, disease prevention, fattening and even the curing of pork round out a comprehensive picture of modern pig‑keeping. Whether you’re a seasoned farmer or a curious hobbyist, the book provides a steady, fact‑based pathway from pasture to market, grounded in the experience of early‑20th‑century British agriculture.