The Pigs and Pork Handbook - Signed copy

Keeping a small herd of pigs is hugely rewarding. They’re curious, intelligent and often very affectionate animals, each with plenty of character. And when the time comes, they offer a fine carcass that can be turned into all sorts of good things to eat. The River Cottage ethos has always been about understanding the story behind what’s on the plate, and in this guide I try to show how rearing and butchering your own pigs can be a sustainable, economical and deeply hands-on way of producing your own pork.

Pigs & Pork offers practical advice on everything from deciding whether keeping pigs is right for you, to sourcing them, setting up their home, and feeding and caring for them well. I also talk through the process of slaughter, how to find a good butcher or approach butchery yourself, and how to recognise and use the different cuts.

Even if you’re simply buying pork, there’s plenty here to get stuck into. The recipes cover everything from a proper roast pork and farmhouse pâtés to sausages, rillettes, pork pies, Scotch eggs and black pudding, along with clear guidance on curing your own bacon and ham. There’s also a section on putting on a proper hog roast, something that always feels right for feeding a crowd outdoors.

Whether you’re chasing perfect crackling or thinking about keeping pigs yourself, this is about getting closer to the food you eat and making something genuinely satisfying from it.