NOTE: This book is in French.

toi… Mon Cochonis a book that puts the spotlight on this domestic mammal in three ways:

• Historical:Since prehistoric times, when our ancestors domesticatedpigs to today, France’s most consumed meat.
• Breeding: The author makes you discover the different breeding methods from birth to our plate. He gives here some advicefor understandingdifferentcuts of meat and how to select them at the butcher.
• Culinary:Recipes illustrate the various uses of a pig with something for everyone from lime kebabs to spit-roasted whole suckling pig.

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