Pigs, Pork, and Heartland Hogs


Book Description

Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.




The Hog Book


Book Description

The Hog Book: a Chef's Guide to Hunting, Butchering and Cooking Wild Pigs walks new and seasoned hunters and wild food aficionados through the winding - and often misunderstood- path of hunting, processing, butchering and cooking feral hogs. From history and distribution to curing and packaging, this complete guide delves into every aspect of utilizing this invasive species as a delicious food source. Designed for beginners or advanced cooks, The Hog Book contains over 100 recipes from whole hog cookery to sausage to offal. Author Jesse Griffiths is a dedicated hog hunter and consumer, again working in partnership with lauded photographer Jody Horton after the success of their first collaboration, Afield.




Using Models to Estimate Hog and Pig Inventories


Book Description

In 2014, the National Agricultural Statistics Service (NASS) engaged the National Academies of Sciences, Engineering, and Medicine to convene a planning committee to organize a public workshop for an expert open discussion of their then-current livestock models. The models had worked well for some time. Unfortunately beginning in 2013, an epidemic that killed baby pigs broke out in the United States. The epidemic was not fully realized until 2014 and spread to many states. The result was a decline in hog inventories and pork production that was not predicted by the models. NASS delayed the workshop until 2019 while it worked to develop models that could help in times both of equilibrium and shock (disease or disaster), as well as alternative approaches to help detect the onset of a shock. The May 15, 2019, workshop was consistent with NASS's 2014 intention, but with a focus on a model that can help predict hog inventories over time, including during times of shock. This publication summarizes the presentations and discussions from the workshop.




Wild Pigs in the United States


Book Description

With an estimated population of at least 500,000 distributed across nineteen states, the wild-living pig (Sus scrofa) is the most abundant free-ranging introduced ungulate in the United States. Until now, however, little has been known about the wild pig on a national scale, despite its abundance and significance as both a pest and a game animal. Whereas previous studies have been regional in scope, Wild Pigs in the United States is the most comprehensive work available on wild pig history, current status, comparative morphology, and other subjects important to the species' management and control. The information in this volume relates to the country's three prevalent wild pig types: the introduced Eurasian wild boar, the feral (once domestic, now wild) hog, and hybrids of the two. The first section of the book presents a history of wild pigs in this country-their origins; when, where, and by whom they were first introduced; and their subsequent dispersal. John J. Mayer and I. Lehr Brisbin, Jr. then develop specific criteria, based on taxonomic principles, for differentiating between the wild pig types. Employing numerous illustrations, graphs, and tables, they analyze and compare morphometric and discrete characters of the skull, external body dimensions and proportions, coat colorations patterns, and hair structure and form. A report on the status of wild pig populations in the United States (as of 1991) completes the volume. To profile the present ranges, habitats, and morphotypic makeups of wild pigs, the authors conducted two national surveys--in 1981 and 1988--among private individuals and federal and state personnel. Their report is also based on other recent wild pig studies and additional information from survey respondents. The book's reference section is particularly valuable, for its lists all sources consulted as well as the names and addresses of authorities the authors interviewed or with whom they corresponded. Aided by the book's wealth of current data, biologists and wildlife managers can make informed decisions about such issues as state versus private ownership of wild pig populations and the status of wild pigs as pests or game animals. In addition, hunters and sportsmen, zoologists, and even specialized historians and archaeologists will find Wild Pigs in the United States useful and informative.




When is a Pig a Hog?


Book Description

Provides definitions of the subtle differences between related terms. Eight main sections cover people, places, things, ideas, activities, nature, science, etc.




Happy Pigs Taste Better


Book Description

What does it take to raise a happy pig? Armed with experience from running the largest organic hog operation in Maine, author Alice Percy is well equipped to answer this question. Pigs are much closer to their cousin, the wild boar, than other domesticated animals. Ethically managing pigs requires an understanding of their natural mannerisms, including factors such as social grouping, mating, territory, housing, and, of course, their love of wallowing in the mud. 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 distribution for those looking to turn their hog farming operation into a lucrative business. This book is the first of its kind to offer an in-depth approach to organic, high-welfare commercial production, including information on: - Designing a hog business from the ground up - Housing pigs, including benefits and drawbacks of various housing systems - Evaluating the nutritional content of common organic feedstuffs - Butchering humanely and economically - Recordkeeping, with templates for financial tracking Whether you’re looking to convert a conventional operation to organic, grow your backyard hog operation into a viable business, or start from scratch, this comprehensive book has got you covered, nose to tail.




Hogs and Pigs


Book Description

Vols. for 1968- include comparative data for one or more years.




Sh*t Sandwich


Book Description

No one succeeds without sacrifice... can we all agree on that? The problem is that most every book on the subject of success misses the big picture by ignoring all the little pictures. Think about it; while there have been plenty of books that claim to help anyone achieve the near impossible - like wealth beyond their wildest dreams - the fact is that most everyone on the planet has their sights set on something a little more realistic (and way more rewarding). That is, their goal is simply to live a great life. Living a great life is the epitome of success... can we all agree on that? Great! Based on the two axioms we've all agreed on: Living a great life is what we all want, and living a great life takes sacrifice. The interesting thing about sacrifice is that it's not the huge, bold, public sacrifices one makes in life that drive the most success; but rather the small, seemingly insignificant sacrifices we make (or avoid) every single day that have the greatest positive (or negative) impact on our life and the lives of those around us. I call these shit sandwiches. All successful people ate shit sandwiches to get where they are today. In fact, the more successful they are the more shit sandwiches they ate. The funny thing about shit sandwiches, however, is that the more successful you become, the more shit sandwiches you have to eat to stay there. Shit sandwiches are those little sacrifices, hardships, or unpleasantness we undertake every day to achieve some common or personal good; and everyone who wants to succeed eats them. As you'll read in this book, great employees eat a lot of shit sandwiches. Great leaders eat a lot of shit sandwiches. Great husbands, wives, brothers, sisters, mothers, fathers, boyfriends and girlfriends all eat a lot of shit sandwiches. Successful people - in work or in play - all eat their share shit sandwiches. Are you ready to start eating your share?




The Hog Book


Book Description

The Hog Book is one of the most radical works in the annals of classic animal literature. This is the definitive work that touched off the whole recent revolution in our hog awareness leading to the ever-spreading acceptance of pigs as pets, as working partners, organ donors, movie stars, and so many other fresh manifestations of the barely tapped porcine potential. The Hog Book is also a lot of fun.




Homegrown Pork


Book Description

Raising a pig for meat is easy to do, even in a small space like a suburban backyard. In just five months, a 30-pound shoat will become a 250-pound hog and provide you with more than 100 pounds of pork, including tenderloin, ham, ribs, bacon, sausage, and more. Homegrown Pork covers everything you need to know to raise your own pig, from selecting a breed to feeding, housing, fencing, health care, and humane processing. Invite all your friends over for a healthy and succulent pork dinner!