The book begins by analyzing the reasons for keeping pigs, then goes on to describe how to set about buying a pig. The chapter on feeding looks at the use of proprietary foodstuffs, and discusses the practice of supplementing with scraps and garden produce. Tethered feeding is also described. There is a section on housing, including advice on adapting existing buildings and on methods of keeping pigs outdoors. Breeding and rearing are discussed, and the problems of health and diseases have a chapter to themselves. Helpful tips are given on how to arrange for a fattened pig to be slaughtered. Butchery and home-curing are described, and recipes, including sausage making, are provided.