OSB Pork-tastic!
Uncovering the Rise in Oxford Sandy and Black Pig Pork trends
Farrowing Data: Tracking Trends in Oxford Sandy and Black PigsAcross the UK
With insights from all 13 female lines and 4 boar lines, regional trends reveal the evolving story of OSB pigs in 2024.
3. Lets Rootle
4. Upcoming Events & Replays
5. Regenerative Vs Sustainable Farming for Pigs
9.The Future of Pig Exhibitions
11.TheTeamThat Keep the OSBPG Charity Buzzing
12. Pork-Tastic
14. MEATing our OSB Pork Producers
18. OSBPG Farrowing Update
20. Vet Chat - Farrowing Facts
23. Farming through the eyes of children
29. Competition
28. Genetic SpreadAllowance
31. OSB Pork Recipe
It was William Blake who famously wrote, “To see a World in a Grain of Sand and a Heaven in a Wild Flower, Hold Infinity in the palm of your hand, and Eternity in an hour.”This quote, engraved on a bracelet I gave my wife for our anniversary, has always held a special place in my heart. It reminds me that profound beauty and meaning can be found in the smallest of things, and it led me to think—how can we apply Blake’s philosophy to our everyday world of pigs?
So here it goes:
"To see a World in a Pig’s Pen and a Heaven in their playful snorts, Hold the bond between keeper and animal in the palm of your hand, and the joy of nurturing life in every moment."
With autumn now here and the nights drawing in, we once again face the familiar challenges of overwintering our beloved pigs. Mother Nature throws her seasonal curveballs, testing both our resilience and our care.Yet, in these moments, we can find comfort and purpose by embracing the ethos that Blake’s words inspire—seeing the world in the simple, everyday actions of caring for our animals.
As a charity, we are here to support you throughout the year, no matter the season. Whether it’s answering a question, sharing an experience, or offering a helping hand, we encourage you to reach out. Connect with us via our Facebook group, Facebook page, Instagram, X, or email. Don’t face challenges alone—after all, a problem shared is a problem halved. Many of us are in the same boat, particularly at this time of year, and together we can navigate the journey with strength, compassion, and a sense of community.
Andrew O’Shea Chair
In this episode of This Little Piggy Goes To..., we head to the beautiful Scottish countryside to visitArngask Home Farm. Join us as we meet Eilidh, Lloyd, and their daughter Marcy, who are making the most of their family farm. From raising Oxford Sandy and Black pigs to running a unique horse box shop that showcases their own farm produce and goods from local artisans,Arngask Home Farm is a true community hub. Watch as we explore how they balance farming with their passion for supporting local food and craft producers.
Tune in asAndrew O'Shea interviews Mike and Jayne Carter (2022 OSBPG Pork ProducerAward Winners) of Ryecroft Rare Breeds about their journey into setting up their own butchery to support their business and provide a service to local meat producers.
Join OSBPG Trustee Kathryn Green in the kitchen as she prepares a mouthwatering slow-roasted Oxford Sandy & Black (OSB) pork belly, paired with a rich caramelised apple sauce and a delicious jus. This recipe celebrates the incredible flavour of OSB pork, which is known for its tenderness and superior taste. Watch as Kathryn shares her expert tips for slow roasting the perfect pork belly and creating the ideal accompaniments to bring out its best.
In our last edition, we explored the purpose and methodology of regenerative and sustainable farming, focusing on the impact on land and pig productivity. As promised, we are continuing the discussion by sharing some research conducted by Kim Brook, who applied these methods last summer on two intact boars. Here are Kim's observations and insights on her experience with regenerative and sustainable practices.
Last year, I raised two intact boar weaners from my February farrowing for meat.As many of you know, I do not castrate my boars, and this time I decided to conduct an experiment inspired by the concepts of regenerative and sustainable farming. My aim was to truly understand these practices and assess how my fields align with sustainable land management for pigs.
I began by giving the two boars access to a 5-acre field, which provided ample opportunity to observe their natural habits, behaviours, and how they used the land. I monitored their favourite spots and noticed their paths in the grass, their rooting areas, and even where they chose to rest. It was fascinating to observe their grazing preferences; for example, they ignored patches of yellow rattle, destroyed an area of comfrey, and left bluebells and ivy at the hedgerows untouched.
The boars also developed preferences for specific grasses.They grazed selectively, favouring some over others, and even used "Yorkshire fog" as bedding or markers while showing a preference for couch grass. I also noted that they tended to dung in the middle of the field and near the adult pig paddocks, particularly around a sow and boar that were together for breeding.
One of the most surprising aspects of the experiment was their changing feeding habits.
Despite offering daily feed of concentrates, the boars gradually consumed less, indicating that they were getting sufficient nutrition from foraging. By 4.5 months, I realised I was overfeeding them and reduced their daily intake from 4 lbs to 2.5 lbs per pig. Their diet was naturally supplemented with apples, loganberries, and blackberries that they foraged themselves from the field and around the hedgerows.
At the end of the experiment, their final weights were as follows:
● Live Weight (LW): 125 kg & 132 kg
● Dead Weight (DW): 96.52 kg & 98.76 kg
● Age: 28 weeks and 4 days (6 months)
This project opened my eyes to the types of grasses, plants, and natural vegetation in and around the fields, and how these benefit the soil and serve as a food source for grazing pigs. I also make it a point to leave two-tractor widths of land uncut around the field edges when cutting hay, creating a habitat rich in biodiversity, including butterflies, bees, moths, and beetles.
My fields contain over 78 species of grasses and plants, not including fungi. Each plant contributes uniquely to the health of the soil. For instance, long-rooting systems help knit the soil together, while clover adds nitrogen. Birdsfoot trefoil, a nitrogen-fixing plant, enhances soil fertility and provides nutritional value for livestock, including pigs. Red clover, high in protein, is another nitrogen-fixing legume that thrives in different soil types. Additionally, chicory, a mineral-rich herb with a deep taproot, helps break up soil compaction and is also high in protein.
This experiment has been an enlightening experience, reinforcing the value of understanding and utilising natural vegetation for sustainable pig farming. Not only does it enhance animal welfare, but it also promotes land health, offering a balanced, regenerative approach that benefits both pigs and the environment. Additionally, I have shifted to using soya-free feed, further supporting this sustainable and eco-friendly farming approach.
In its fourth year, the 2024 OSBPG Awards are here, and we need YOU to nominate!
Put forward your nominations for;
● The OSBPG Pig Excellence Award highlights individuals who demonstrate exceptional dedication to breeding and managing Oxford Sandy and Black pigs. As every year we recognises those committed to improving the breed's quality through genetic diversity, high welfare, and best practices in husbandary and biosecurity. This award celebrates those who lead by example, safeguard the breed's future, and inspire others within the community.
● The OSBPG Pork Producer Award honours our pork producers who excel in sustainable practices, high welfare and biosecurity standards. It recognises innovation superior meat quality and dedication to ethical farming that strengthens the reputation of OSB pork.
The deadline for your nominations is Saturday, November 30, 2024, at midnight
Send your nominations to hello@oxfordsandyblackpiggroup.org and tells us who your shining star is.
Winners of 2023: OSBPG Pork Producer Katie & Matthew Cooper of South Paddocks. OSBPG Pig Excellence Stuart Cooke
OSBPG pigs give the thumbs up on Soya-Free!
The evolving interests of consumers, driven by a desire to understand and support local produce and producers, are a clear indication that our independent pork producers are successfully showcasing the quality of OSB Pork.Today's consumers are increasingly concerned about the origins and sustainability of their food, questioning aspects such as its source, rearing practices, breed, and the growing trend of feed composition fed to our pigs.
In theAutumn edition ofThe Sandy Pig, we shared our collaboration with Harpers Feeds Ltd, in partnership with Massey Feed Group. Harpers Feeds not only emphasises environmental responsibility but also adheres to ISO 14001 standards, actively working to reduce their carbon footprint and promote sustainable farming practices. Last year, they introduced a soya-free feed, which has gained significant success.
The OSBPG Charity is now actively involved with Harper Feeds, proudly announcing the successful deployment of the soya-free feed.An exclusive account has been established at Harper Feeds for our supporters, allowing them to order directly. While this account focuses on pig feed orders, Harpers also offers feeds for poultry, cattle, and goats that supporters are welcome to include in their orders.The soya-free feed, available in 20kg bags or dumpy bags, is available in sow rolls, or 6mm pencils, comes with a minimum order of 1 tonne (50 bags) at the current price of GBP8.20 per bag, with a protein level of 15%.
For more information and to set up an account (without immediate commitment to order), please enquire about this exciting OSBPG Charity initiative Email: hello@oxfordsandyblackpiggroup.org.
For over six years, the OSBPG Pig exhibitions have been a highlight, greeted with enthusiasm and curiosity at agricultural shows.The OSBPG Pig Exhibition stands out, not only for the wonderful pigs but also for its commitment to biosecurity, education and sharing the history of the breed of pigs. With educational materials provided byAHDB and the OSBPG Charity, the exhibition has become a unique feature, sparking interest with other agricultural events.
One-day shows have proven to be the most effective format, praised by authorities such as APHA,Trading Standards, and veterinary professionals.These shows prioritise pig welfare, allowing ample rest in generously sized pens, and ensuring a smooth, stress-free transition from the trailer to pen upon arrival to pento trailer at the end of the day.
The layout of the exhibition is designed with biosecurity in mind - no nose-to-nose contact between pigs, thanks to detached pens with rubber matting boards to prevent lifting hurdles. There is also no parading around a ring, minimising the risk of pigs standing in contaminated faeces or interacting with other pigs and handlers, which could lead to cross-contamination.
Exhibitors are always present to engage with the public, to discuss their pigs the history or the breed and promote biosecurity practices.And when a break is needed, there is always someone visitors.
on hand to keep an eye on the pigs and
Exhibitors are always present to engage with the public, to discuss their pigs the history of their breed and promote biosecurity practices.And when a break is needed, there is always someone on hand to keep an eye on the pigs and guide visitors.
Education takes centre stage at these exhibitions. This year, Maud, the OSBPG 3DAnatomy pig, was a big hit, sparking inquisitive question from the young and interesting conversation. What is truly special about these events is the wide range of people they attract - from first-time pig keepers and vegetarians to seasoned breeders and international veterinarians and most importantly children and
wannabe young farmers. The exhibitions foster a space for shared learning, past/historic stories and the joy of keeping pigs alive for future generations.
With the looming threat of diseases like African Swine Fever, it's time to rethink how we showcase our pigs. Should exhibitions lead the way for safer, smarter shows in the future? The OSBPG Charity has set a strong example, inspiring others to adopt this forward-thinking approach. Anita Withers, OSBPG Regional Mentor for Scotland, showcases OSB pigs with RHET Scottish Borders Countryside Initiative. Using a raised trailer provided by RHET, the pigs never touch the ground, needless to say that this is an environmentally and biosecurity-conscious way to exhibit pigs.
In every organisation, it is important to know the people who make it all happen –those running, supporting, and volunteering to help the OSBPG Charity thrive.These wonderful individuals receive no remuneration; they give their time and effort purely out of the goodness of their hearts, fully dedicated to the cause.
Did you know, the OSBPG is the UK’s only pedigree pig breed that holds registered charity status in England, Wales, and Scotland.
Here’s who we are:
OSBPG Committee:
Andrew O’Shea - Chairman &Trustee & OSBPG Register
Anita & Edward Withers - ScotlandAdvisors
Christopher Moss - OSBPG Register &Trustee
Jayne Carter - Secretary
Kathryn Green - Newsletter Editor, PorkAdvisor &Trustee
Kim Brook -Trustee
Lisa Corcoran - Funding &Trustee
Louise Blenkhorn BSc(Hons), BVM&S, MRCVS - Pig Veterinarian
Natalie Revett - Finance, Funding, PorkAdvisor &Trustee
Tracy Crabb - Website &Techy support
OSBPG Regional Mentors:
Central - Linda Hricko - 07528 018 668
Cumbria - Christopher Moss (Trustee) 07736 150 503
Devon & Cornwall & Somerset - Kim Brook (Trustee) 01566 783232/07747 392 803
Dorset/Gloucestershire/Somerset/Wiltshire - Lucy Ball 07725 368 768
Dorset - Lillie Smith 07551 256 325
East England -Andrew O'Shea (Chair &Trustee) 07590 381 188
North England - Lisa Corcoran (Trustee) - 07826 051 175
Somerset - Sonya Barr 07787 865 902
South East -Angela Pratt 07805 067 114
Scotland - Anita Withers 07718 302 681
Wales - SianThomas 07812 384 289
Get in touch, keep in touch, ask for help or advice we are all here to help Hello@oxfordsandyblackpiggroup.org
This report examines the trends in the production and processing of the Oxford Sandy and Black (OSB) rare breed pig from 2022 to 2024, including detailed insights into how the pork carcasses were utilised across various cuts.The increasing use of OSB pigs reflects both consumer demand for high-quality, rare breed pork and a growing interest in sustainable and traditional farming practices.
Pork Volume:
The volume of pork produced from OSB pigs has more than doubled, from 11.49 tonnes in 2022 to 24.50 tonnes in 2024, marking a 113% increase.This suggests a growing awareness and appreciation for OSB pork, which is prized for its high-quality flavour and unique characteristics.
Total Pig Weight:
Total weight of OSB pigs processed has similarly grown by 113%, from 14.30 tonnes in 2022 to 30.52 tonnes in 2024.This consistent increase highlights the expanding role of OSB pigs in both small-scale farming and broader rare breed conservation efforts.
Number of Pigs in Scope:
The number of OSB pigs processed rose significantly, from 142 in 2022 to 361 in 2024—a 154% increase.This demonstrates a stronger focus on raising and breeding OSBs, aligning with the growing demand for rare breed pork and efforts to support sustainable farming practices.
Average Live Weight:
The average live weight of OSB pigs has steadily decreased, from 100.70 kg in 2022 to 84.55 kg in 2024.This shift could reflect evolving farming strategies aimed at optimising feed efficiency, or market preferences leaning towards slightly smaller animals.
Average Dead Weight: Similarly, the average dead weight has dropped from 80.95 kg in 2022 to 67.85 kg in 2024. This corresponds with the decrease in live weight, yet the proportionality suggests that the overall quality and yield from these pigs remain consistent with expectations for the breed.
Yield Ratio (Dead Weight/Live Weight)
The yield ratio, representing the percentage of live weight converted into usable pork, has remained relatively stable. It varied between 78.68% in 2023 and 80.25% in 2024, averaging 79.80% across the three years.This stability indicates that the processing of OSB pigs is efficient and that the breed’s yield characteristics are well-suited to commercial and small-scale production.
These two cuts have remained the most popular choices across the three years, accounting for a total of 446 and 447 units, respectively.The rise in demand for these cuts may reflect a preference for traditional British dishes that showcase the quality of the OSB pork.
Both steaks and belly cuts have shown significant growth, particularly in 2024.The increased focus on premium cuts such as belly and steaks suggests that OSB pork is being recognised for its culinary versatility and quality in fine dining and home cooking alike.
Sausages and Back Bacon:These cuts have remained consistently popular, with sausages totalling 424 units and back bacon 367.These results align with the traditional British love for sausages and bacon, especially from rare breeds like the OSB, which offer exceptional flavour.
Offal, Cheeks, and Trotters: These less conventional cuts have gained popularity over time, particularly in 2024. The growth in offal (311 Carcasses), cheeks (183 Carcasses), and trotters (217 Carcasses) suggests a growing interest in nose-to-tail eating and reducing waste in sustainable farming practices.
The increase in variety and quantity of pork cuts used from OSB carcasses over the years indicates an expansion in the market for heritage breed pork. Consumers appear to be exploring different parts of the pig, from prime cuts to more niche products like trotters and cheeks, driven by a desire for sustainability and full carcass usage.
Cuts such as streaky bacon (231 Carcasses) and back bacon (367 Carcasses) are also seeing consistent demand, reinforcing the OSB pig’s reputation for producing excellent bacon—a major selling point for this rare breed.
Conclusions
Growth in Premium Cuts:The rise in demand for steaks, chops, and belly reflects a growing appreciation for the high-quality meat produced by OSB pigs.The breed's distinctive flavour and texture are being recognised by consumers and chefs alike, leading to an increase in the use of these premium cuts.
Sausage and Bacon Demand: Sausages and bacon cuts continue to dominate, reinforcing their status as staple products in OSB pork. Given the breed’s rich fat content, OSB bacon is particularly prized. Interest in Nose-to-Tail Eating:The notable increase in the use of less conventional cuts like offal, cheeks, and trotters suggests a shift towards more sustainable and holistic approaches to pork consumption.
When I was finishing my college placement calf rearing on a dairy farm when I was 18 years old, the dairyman asked me what I will use the money I had earnt on, expecting me to say a holiday. However, I said I would maybe get myself some pigs. I had been rearing calves for a year and learnt lots, but I felt ready for a new challenge. Now I am 23 years old, still calf rearing on our family beef and arable farm called Windmill Farm in Somerset, but I have been buying in weaners since I finished that placement job in 2019. Oxford Sandy and Black pigs were the breed my Mum and I chose from the start of our pig keeping journey when attendingThe Royal Bath & West Show pig pavilion.They displayed information boards about each rare breed pig, describing Oxford Sandy and Blacks as docile and great baconers, so for my first time keeping pigs this is exactly what I wanted.
Ever since we have mainly purchased pedigree OSB weaners, starting with two boar weaners called Chocolate and Orange.The breeder I bought them from advised me to keep boars for my first few pig batches as if I get attached to them, they do still need to go to the abattoir at around six months to avoid boar taint.
Chocolate and Orange looked after me as much as I looked after them. For my first time pig keeping they were so well behaved. When inserting their metal tags, they only shook their heads, and when loading them onto the trailer for the abattoir, they waltzed on in, no dramas. So I cried! I don’t mind admitting I do get attached to certain favourite pigs even now six years into my pig keeping journey. Lockdown pigs were also a rough time as I had way too much time on my hands being able to befriend them all. They all get names so when I talk about one, Mum knows which pig it is. Although recently some of my litters don’t all get names as I have run out of ideas after reaching 80 pigs finished beginning. for our meat sales now since the
Those first two boars had a lot of fat on the pork chops and bacon when they came back from the butchers, nowadays our pigs come back over 65kg and we send them on at 29-31 weeks old.This gets us nice fat to meat ratio which our customers are used to from us.
WindmillAgri meat sales was created in 2019 coinciding with those first two boars taken to the abattoir. I advertised the produce through what was my Dad’s WindmillAgri farm training business. Now the business is evenly about farm produce as well as agricultural training.
To make the meat store, we cleared out the old bulk tank room on the farm as we used to be a dairy farm.The room was furbished to the Food StandardsAgency requirements and is awarded five-star hygiene.At the beginning we received our produce packaged and labelled ready for us to sell. However, the local abattoir we used slowly started taking away their services due to personal circumstances
needing them cut back on their workload. We had to buy our own labelling machine, as well as create listed ingredients and use-by dates needing them to cut back on their own workload. We had to buy our own labelling machine, as well as create listed ingredients and use-by dates to put on the labels.
Next was buying a vac-packer, to then learning how to cure our own gammon and bacon, make our own sausages, burgers, and recently learning how to make faggots with the pig’s caul fat included.
Sausages are an important product to get right and find your niche on. Last year my Mum did a lot of research and asked the abattoir on-site butchery the seasoning they used. We invested in a “flash freezer” that can individually quick freeze (IQF) sausages to be packaged in resealable bags for people to defrost only the amount of sausages they need, rather than a whole packet of six for example. Our IQF product range is proving very popular as living dynamics come in many forms than just the nuclear family, and this product helps people avoid over-cooking. We have one type of sausage flavour, Mum has experimented with many but we have been happy with this sausage mix. It’s called “Traditional Gluten-Free”, to keep things simple and reassure the gluten-free customer base.
Alongside the pork sales, we also sell around three of our beef cattle through the meat store per year. We have a herd of 200 diary cross cattle we buy-in as calves and rear to finishing. We also sell lamb in the meat store,Texel X North Country Mule orphan lambs we buy in February, so they are finished come July/August time. We sell our produce to local customer within a twelve-mile radius from our WindmillAgri online meat store that we run on Shopify. It is a great and easy way for customers to order online, pay by BACS and put a delivery description on what evening they will be home for delivery as the produce is usually frozen. We aim to deliver at 6pm once farm jobs are done. We usually get five or more decent sized orders per week, keeping our small business ticking away and shifting the great produce we have reared with high welfare. Having the meat sales gives extra value to the animals compared to if we sold them direct to abattoir or at market, despite the added labour of processing the meat for the store. WindmillAgri meat sales does make a small profit which we are okay with, it is an ever-improving small business.
We want to be affordable so keep our prices near to supermarket as we can, so our produce is accessible to everyone and sells easier.
WindmillAgri is our family farm diversification business and all of us are passionate about advocating BritishAgriculture to the public. In May 2023AHDB did a consumer survey to find that 22% of customers want to buy pork that is outdoor reared. 40% of consumers said they buy whatever is best price, and 13% said they would like to buy outdoor reared pork but find it too expensive due to the cost-of-living crisis. WindmillAgri meat sales gives local customers the opportunity to buy local produce knowing the provenance of the animal, our transparent method of rearing the pork, beef, or lamb, and Montacute village locals especially get updates on the goings-on with the LotsofDots pig herd through a monthly village magazine column I write, helping the public understand the seasonality of farming.
The interest in my pigs has been great throughout the years when we have held open farm days, although a lot of visitors confidently say they areTamworths! Since Clarkson’s Farm came out it has helped with our customers wanting to interact with us and learn more aboutThe Oxford Sandy and Black pigs. Perhaps because Jeremy has asked those questions that people can feel embarrassed to ask like how you know their gender or how long the pregnancy lasts for. Clarkson’s Farm has given people the confidence to
come up to you during feed time to see the pigs and learn more. Telling consumers that by eating these rare breed pigs it contributes to the conservation of the rare breed bloodlines is important as it gives another aspect of the positive impact it makes to buy local rare breed pork.
As a business we also know the importance of sustainability. We use high quality freezer bags for our mince and diced meat that are paper so can be recycled. Vac pack is plastic, however the low food miles also contribute to the sustainability of the product. I am open to new ideas on being sustainable as a pig breeder, in the future it could be great to purchase pig nuts and rolls without soya in, or to experiment with forage mix that can aid carbon sequestration in the soil.There are many technical, exciting, but also potentially expensive ways to reduce the environmental impact of livestock farming.That’s where business and morals must be balanced. Lastly, we encourage our customers to eat less meat, and when they do eat meat, to buy it from local sellers to support British farming.
Bridgette Baker – WindmillAgri
Cloud_lines receives a great mention in a new academic paper on Breed Conservation and Genetic Diversity.You can read the full article in Ecology & Evolution here.
The OSBPG Charity is proud to hold its register with Cloud_lines we are in good hands.
We are now well into our fourth full year of collecting farrowing information from our OSBPG breeders.The support from our breeders in gathering this information is amazing, and we are truly grateful, as it allows us to continuously review what is evolving in the wonderful world of Oxford Sandy and Black Pigs.The graph above shows the number of farrowings and the Gilt versus Boar birth counts for the data we have from 1 January through 30 September 2024.
We are pleased to report that we have successfully recorded farrowings from all 13 female bloodlines and have utilised all 4 boar lines as sires.
Regional Variation in Litter Size: The number of piglets per litter varies across regions, with the Central, South West, and Wales regions generally reporting higher litter sizes for both gilts and boars compared to Scotland and Ireland.
Popular Sow and Boar Lines: Certain sow lines, such as "Cynthia," "Clare," and "Gertrude," and boar lines, like "Jack," "Clarence," and "Alexander," are used consistently across regions and months, indicating their popularity or effectiveness in producing offspring.
Higher Male Piglet Counts in Certain Lines: Boars tend to be more frequently born than gilts in specific combinations, particularly with "Jack" and "Alexander" as boar lines.This could influence future breeding strategies depending on the desired sex ratio.
High Variability in Litter Size by Pairing: Some sow-boar pairings (e.g., "Gloria-Jack" and "Cynthia-Jack") produce larger litters, suggesting these pairings may be particularly fertile or genetically compatible, impacting decisions on breeding combinations.
Notable Outliers in Birth Ratios: Certain instances, like “Gloria-Jack” in February with 3 gilts and 14 boars, reveal significant skew in birth ratios. Such occurrences could highlight potential genetic factors affecting offspring sex, warranting further investigation.
If you breed OSB Pigs, we would love to hear from you. Please email us at hello@oxfordsandyblackpiggroup.com and let us know the following;
● Sire and Dam Bloodlines
● Date of Birth
● Number of Gilts & Boars farrowed
● Your location
Your support allows us to continue with such projects and data collaboration and we are thankful for all your help.
Louise Blenkhorn, BSc(Hons), BVM&S, MRCVS, is an independent pig veterinary consultant and a pig farmers daughter. Louise's private life is just as busy. Amother of two to Emma andAva. Louise and her husband Neil, run a successful herd of Limousin beef cattle.
African swine fever is a notifiable haemorrhagic viral disease that affects domestic and wild pigs.There is no treatment or vaccine currently available in the UK.ASF does not pose a threat to human health but would be catastrophic to the pig industry should it reach our shores.
CurrentlyASF is spreading across Europe at an alarming rate, with recent reports in Germany and Poland.The ‘jumps’between outbreaks are likely man spread however wild boar are also playing their part.
TheASF virus is spread by pork products or live pigs themselves. Unfortunately cooking, curing or freezing meat will not destroy the virus. Pigs which consume infected meat will become infected and the virus is capable of spreading pig to pig thereafter.Thankfully, the virus is not able to spread on the wind.This is an important point as it means that, with good biosecurity, you can keep it out.
Pigs on an infected premises will be culled. Rare breeds are not immune to this.Trace contacts will be put under restrictions and tested and movements will be prohibited within 10km of the infected premises.
Infected meat is our main risk so it is important to keep pork products away from pigs and not to feed kitchen waste.
ASF has no age dependence.After an incubation period of 5-15 days, pigs develop a high fever (40-42°C) but may not show any other very noticeable signs for a couple of days.They then gradually lose their appetites and become depressed. If they are white skinned pigs their extremities (nose, ears, tail and lower legs) become cyanotic (blue-purple colour) and discrete haemorrhages appear in the skin particularly on the ears and flanks.They lie down huddled together shivering, breathing abnormally and perhaps coughing and they do not want to get up. If you make them get up, they are unsteady on their legs. Within a few days they become comatosed and die. Pregnant sows abort.The disease spreads through the herd over several days or sometimes more slowly over several weeks and many pigs die. If disease is suspected, you must contact your vet immediately. Post mortems may show bright red haemorrhages in the lymph nodes, kidneys, heart and linings of the body cavities.There may also be excess haemorrhagic fluid in the body cavities and gelatinous fluid in the lungs.The spleen may be enlarged, darkened and crumble on slight pressure.
Make no mistake, this is a devastating disease. Protect yourselves now, get your biosecurity in order. In my opinion, it is WHEN, not IF, it comes. Be ready and keep it out.
To each and every one of us, the daily routine can seem all too familiar: waking up, tending to the children, tending to the livestock, and then finding a moment alone with our thoughts, perhaps shedding a few tears. We put on a brave face, telling ourselves and others that we're okay, but beneath the surface, the weight of responsibilities—feed bills, living costs, school costs — can feel overwhelming.
The pressure can become relentless, a never-ending cycle that pulls us into a negative spiral. We convince ourselves that we can't burden others with our worries, that we must soldier on alone. But it's true what they say: 'It is good to talk,' and 'a problem shared is a problem halved.'
You're not a nuisance for reaching out; you're courageous. Whether it's a simple chat in the barn or a text with just the word 'hello,' know that help is within reach. When the OSBPG don't see some of you around for a while, they will contact you — not out of nosiness, but out of genuine concern.
Remember, the OSBPG Charity is here for you.Though we may be small, our hearts are big, and we are ready to listen and support you.And if we can't provide the help you need directly, we will find someone who can.
We all know someone or we may be that someone
If you are unsure where to turn, here are some helplines that offer assistance:
● Addington Fund
● FCN Charity
● Rabi Charity
● RSABI
● Yellow Wellies
You can also contact us at hello@oxfordsandyblackpiggroup.org
Additionally, the Farming Help helpline, operated by the FCN Charity, is available on 03000 111 999.
Let's break the silence together and support one another through these challenging times.
Hi, we are Molly and JaxonAnderson. We are 3 and a half year old twins and we live on our farm in Llandysul, West wales, with our Mummy and Daddy and LOTS of animals.Today, Mummy asked us all about living on the farm and this is what we had to say... We hope you enjoy hearing about our life and our animals.
Molly, what do you think about living on a farm?
"I like living on a farm. It's good"
Is it hard work?
"Sometimes it is hard work but it is fun."
What do you like doing best on the farm?
"My favourite job is collecting the eggs and protecting the eggs from foxes and looking after Twiglet. My favourite animal isTwiglet....he is a little Shetland foal and his mums name is Widget and his dad's name is Rocky"
What other animals do we have on the farm Molly?
"We have 5 big pigs who make piglets together and some meat pigs and piglets too" Jaxon interupts.. ."And we have horses, pigs, cows, cats and dogs and sheep and goats and a mouse that lives in the caravan" Molly shouts "CHICKENS!!!"
Is that everything guys?
"Yes, we think so!"
What colour are our pigs?
"Browny Orange with black spots!"
Do you think farm work is hard? "Yes"
What is your favourite farm job? "Doing the cows water and hay"
What is the worst job? "walking down the track to get there!"
Does mummy work hard? "Yes"
Do you get lonely on the farm? "No, Cos it's fun"
Do you like living on a farm? "Yes..i Love it!"
What's the best thing about living on a farm? "Nature"
What's your favourite animal on the farm? "Dorrie the dog"
We love it when our friends come to play on the farm or when our Cousins come to stay. It’s so much fun showing them around and introducing them to all the animals, they always love meeting the pigs. Everyone says they are much bigger than they had realised and that piglets are way cuter and much more funny in real life! We also love showing our friends Daddy's tractor, sometimes he even takes them for a drive!
We always tell people to bring their Wellies to the farm because if you want to jump in muddy puddles, you've got to wear your boots!!!
We hope you enjoy these pictures of us having fun on the farm :)
The FREE application from the Oxford Sandy and Black Pig Foundation Charity #1190469 (England & Wales) SC052662 (Scotland) .
Our app gives you access to all our key info and tools whilst you're on the move.Tools such as:
- Pig WeightTool
- Farrowing DateTool
- Standstill Calculator
- Feed Calculator
-Abattoir Checklist
-Access to our Breeders Map
- GSAProgram
- and loads more
In OSB pig breeding, understanding genetic metrics like the Coefficient of Inbreeding (COI), Kinship, and Mean Kinship is crucial for maintaining genetic diversity and health within a population. Each of these metrics serves a different purpose and offers unique insights into an animal's genetic makeup and its potential impact on the population.
The Coefficient of Inbreeding (COI) measures the likelihood that an individual will inherit two identical copies of a gene from both parents. Essentially, it indicates the probability of an individual being homozygous for a particular gene due to inheritance from a common ancestor. High COI values suggest a higher risk of inbreeding depression, which can lead to health issues and reduced vitality due to the expression of deleterious recessive genes.
Mean Kinship (MK) is a metric that assesses the genetic relatedness of an individual to the entire population. It reflects how commonly an individual's genes are found within the broader gene pool.An animal with a low MK value is genetically less related to the current population and is therefore considered more valuable for maintaining genetic diversity.This metric is particularly useful in breeding programs aimed at preserving endangered species, as it helps identify animals that can introduce rare genetic material into the population.
Acommon misconception in breeding is that the presence of the same boar or sow bloodline multiple times on a pedigree card automatically indicates inbreeding. While repeated appearances of an ancestor can increase COI, it does not necessarily equate to problematic inbreeding. It's important to consider the overall genetic diversity and the specific COI value rather than solely relying on pedigree appearances.
Mean Kinship is a valuable tool developed within the pig community to enhance the genetic diversity of endangered species. It has proven to be highly effective for other animals as well. Unlike COI, which focuses on individual inbreeding risks, MK targets the genetic health of the entire breed. By prioritising animals with low MK values, breeders can help ensure that the breed as a whole remains genetically diverse and healthy.This broader focus on population-level diversity makes MK particularly suitable for managing the genetic health of breeds over multiple generations.
Here's a diagram showing the genetic metric values as percentages.The chart illustrates the relationships between COI, Kinship, and Mean Kinship and their impact on breeding decisions:
COI (Coefficient of Inbreeding): Higher percentages indicate a greater likelihood of inbreeding, leading to potential health issues due to the inheritance of identical genes from both parents.
Kinship: Reflects how common an individual's genes are within the population. Higher percentages show greater genetic commonality.
Mean Kinship (MK): Lower percentages mean the individual is less related to the population, making it genetically valuable for maintaining breed diversity and health.
This visual representation helps clarify the distinct roles of each metric in breeding strategies.
In your breeding plan, COI (Coefficient of Inbreeding) and Kinship values are assigned to individual pigs, while Mean Kinship (MK) is calculated when evaluating the potential of a specific mating (Sire x Dam). Ideally, when planning a breeding, we aim to keep the MK of a given pairing below 5%. When considering potential pig purchases for your herd, it's essential to assume that the MK is less than or equal to 5.0% for a suitable match.The lower the MK, the better the genetic match. For instance, an MK of 1.9% is significantly more favourable than an MK of 3.4%, as it indicates a greater contribution to maintaining genetic diversity within the population.
In conclusion, while COI, Kinship, and Mean Kinship each provide different insights, they are all essential for responsible breeding practices. By understanding and utilising these metrics, breeders can make informed decisions that promote the long-term health and viability of their pig Herds.
Qualified competent attendants
Mike and Jayne Carter, long time supporters of the OSBPG Charity, are happy to lend a hand for those seeking transportation services for the movement of pigs.
● Mike and Jayne have a 750kg trailer and are both qualified competent attendants and have breakdown cover for both trailer and vehicle which includes recovering of trailers including livestock.
● In addition, Mike is also a HGV driver (retired from theArmy and use to driving heavy vehicles) and travels extensively up and down the country.
The logistics would be as follows:
● movement starts from Mike and Jayne (Wigan) to point of collection to point of delivery and return back to Wigan.
Trailer details is as follows:
● Small trailer max 750kg = 1 large pig male/female, or two 6 month old pigs, or 6/8 weaners. This trailer can be partitioned into 2 sections to carry one of either sex of medium size pig and weaners.
● Small trailer cost would be 80p per mile + VATbilled to purchaser.And if you qualify for the GSAyou may also use it in connection with the movement.
Requirements
● It would be advantageous to have an idea of weight of each animal being transported in the event of multiple pigs being moved..
● Loading and unloading would be the responsibility of the vendor/purchaser. In addition to the above we have copies of Mike and Jayne hauliers licence and their driver/attendants certificates for movement of livestock Category 1 up to 8 hrs.
If you would like to find out more or book Mike and Jayne, please visit our website here
The OSBPG Foundation Charity is always thinking of ways to help our independent pork producers. Our pork is first and foremost as it is representative of our breed, its flavour, its texture, its colour and its versatility. The OSBPG Charity recognise the hard work and dedication from our independent producers, breeders and keepers of the Oxford Sandy and Black pig. Furthermore, we see the value in what you do, and as such Kathryn Green-Smith has designed the OSBPG Charity Pork labels. The labels are free, personalised and are in recognition of the value that you show in producing OSB Rare Breed pork.
Just like Mr. & Mrs. Edmond of Poppyfields Fine Produce, you can also own your free 150 OSB Pork Labels here .
By Deborah Nesbit
Ingredients
● 500g OSB pork liver
● 1 onion, chopped
● 1 clove of garlic, crushed
● 100ml white wine (or you could substitute a bit of wine for any brandy you have!)
● 100ml double cream
● butter for frying - approximately 25g
● optional extras are: ½ tsp thyme or ½ tsp allspice
Prepare some clean jars by boiling them in a pan of water for a few minutes. Remove from the boiling water and allow to air dry. Now, melt the butter in a frying pan and add the onions. Fry them on a medium heat until they are softened.
In the meantime, chop the liver into approximately one inch chunks and add them to the softened onions.
Fry the liver so that it takes on colour all over. Next, add the wine and allow to boil up. Keep stirring for approximately 5 minutes before adding the cream. Stir and then allow to simmer for a further 5 minutes or so.
To test that the liver is cooked through, take the largest chunk you can see and cut into it. If it’s still pink, continue to cook until the next chunk you test is cooked throughout.
Next, put the liver in a food processor and blitz until smooth before pouring into your clean jars and sealing.
This pate will last in the fridge for up to five days but you can also freeze it and defrost in the fridge overnight before using! It’s great simply spread on crackers or toast for a light lunch.
Tip: If you’re making this pate as a gift, you can put it into a jar, put a bay leaf on top and then pour melted butter over the top before placing in the fridge to cool. It looks really fancy!
Our cookbook “Pork-licious” can be purchased from our online shop here
If you’re looking for weaners, wonderful OSB Pork, breeding stock, or boars to hire, then look no further than our Interactive “Breeders and Producers Map” We have over 100 breeders and producers located all over the United Kingdom and Ireland. So if your looking pop on over to our website and see who is near you.
If you’re an OSB Pork Producer or Breeder yourself, then why not get yourself listed for “FREE” on our map. Our website has over 3,000 visitors every month, with hundreds looking for OSB Pork, Breeding Stock and Weaners.
Click here to add yourself to our map for “FREE”
OSBPG Foundation Charity YouTube Channel X (neeTwitter) Feed
