Winter 2025
Louise Blenkhorn advises on Iron deficiency Anaemia
Foot & Mouth Disease
Breakout in Germany - how does this impact on the UK
In This Issue
3. Lets Rootle 4. OSBPGAwards 2024
7. Upcoming Events & Replays
8.Temperature Influence on Pig Comfort
9.Foot & Mouth Disease Breakout in Germany
10. OSBPG Soya-Free Feed
14. Pork-Tastic
16. MEATing our OSB Pork Producers
20. OSBPG Farrowing Update
23. Vet Chat - Iron Deficiency in Piglets
25. Farming through the eyes of a Child
29. Recipe - Chocolate OSB Pigs
30. OSBPG Breeders & Producers
Photo by Kathleen O’Shea
Front Cover: Sue Goodwin
Lets Rootle
invaluable lessons. From the joy of OSB breeding successes and seeing your pigs thrive to the satisfaction of serving your own wonderful OSB pork on the table, these are achievements worth celebrating.
Of course, not everything goes to plan.That innovative fencing idea might not have held up as you would have hoped, or perhaps a pork dish didn’t hit the mark quite as you envisioned. These moments, though frustrating, are part of the journey.They teach us resilience, inspire creativity and push us to do better. Each small setback becomes a stepping stone towards improvement.
Now, with 2025 ahead, the days are gradually growing longer. More daylight means more time to care for our wonderful pigs, to tackle chores and to embrace the farm life. But amidst the hustle, don’t forget to take time for yourself. Recharge your batteries and make plans for the year ahead, whether it’s refining your breeding programmes, planning osb pork events, testing new recipes, or finding innovative ways to improve your setup.
As your new chairman, I am incredibly excited about the year ahead. I have been working on some new initiatives designed to support our amazing Charity even further, inspire new and aspiring pig keepers and help showcase the incredible qualities of the OSB breed. Whilst I can’t reveal too much just yet, rest assured there is plenty in the pipeline that will help us grow together and continue our shared enthusiasm for our wonderful pigs.
This magazine is packed with features to keep you informed and inspired as we navigate the colder, less inviting days of winter. Dive into the highlights of the OSBPGAward Winners and discover the remarkable stories of individuals making a difference in our OSBPG community. Be moved by the heartwarming feature on FarmingThrough the Eyes of a Child and gain valuable insights from our expert pig vet, Louise Blenkhorn. Meet our dedicated Independent Pork Producers, who work tirelessly to showcase the quality of OSB pork and explore much more within these pages.
2025 is a blank canvas, ready to be filled with new experiences, challenges, and achievements. Let’s make it a year of progress and pride, for our pigs and for ourselves. Wishing you a year of success, fulfilment, and plenty of moments to celebrate. Here’s to a fantastic 2025!
Andrew O’Shea Chairman
OSBPG AWARDS 2024
For the fourth consecutive year, our charity is proud to host the OSBPGAwards, celebrating both Pig Excellence and Pork Producer of theYear.These awards are a testament to the hard work, dedication, and passion of our members and supporters who nominate and vote for the recipients each year.
What makes these awards truly special is that they are driven entirely by you. From nominating the contenders to casting your votes, the winners are chosen by you and you alone.This year has been no exception, with well over an incredible 600 votes cast across the two categories.
In the Pig Excellence category, we received a 17 nominations, showcasing the diversity and commitment of our members to the OSB breed. Meanwhile, 11 outstanding producers were nominated in the Pork Producer category, highlighting the talent and skill involved in creating exceptional OSB pork products.
These awards not only recognise individual achievement but also shine a spotlight on the incredible community behind the Oxford Sandy and Black Pig Group Foundation Charity.Thank you to everyone who took the time to nominate, vote, and support this annual celebration.
Pig ExcellenceAward Nominees were;
Lisa Corcoran (Enginemans Smallholding)
Linda Hricko (Ash Paddocks)
Nicola Goodings (Green Farm)
Kerrie Chalmers (Shawwood Farm)
Shaun Jennings (TweedTrotters)
Steve Wright
Pork Producer Nominees were;
Shaun Jennings (TweedTrotters)
Eilidh & Lloyd Verstage (Arngask Farm)
Nicola Goodings (Green Farm)
Aimee & Stephen Edmond (Poppyfields Fine Produce)
Lucy Ball (Luma Holdings)
CaraAllan (SixAcre Piggery)
Louise Blenkhorn
Christopher Moss
Siobhan Hubbard (Newbard Farm)
Amanda Packford-Garrett
Matt Horne (Berrydown Longhorn's)
Graham Bellingham
Donna & Justin C Newman (Happy Wallow Farm Shop)
Katie Cooper (South Paddocks)
Lillie Smith (Ham Farm)
Jason Mayo
Nicola Cintas (One Project)
Andrew Rock (Sunnyside Smallholding)
Natalie Lewis (Oinks of Uffington)
Lucy Middleton (Paradise Produce)
MikeThompson
Lydia Johnston (Cownwy Valley Produce)
Pig ExcellenceAward Winner
Ahuge congratulations to Linda Hricko (Ash Paddocks) for her outstanding dedication to the OSB breed and excellence in pig care and promotion.
Linda receives:
● The OSBPGAward Plaque (to keep for one year)
● An engraved keepsake glass bowl
● Her choice of an OSBPG Hoodie, Fleece, or Polo Shirt
Well done, Linda you are an inspiring example of what dedication and commitment can achieve!
Linda’s name joins the shield along side 2021 Winner Kathryn Green, 2022 Winner Lisa Corcoran and last years winner Stuart Cooke,.
Pork ProducerAward Winner
Congratulations to Katie Cooper (South Paddocks) for winning this award for the second year running!Your hard work and dedication to producing exceptional OSB pork continue to set the bar high. Katie receives:
● The OSBPGAward Plaque (to keep for one year)
● An engraved keepsake glass bowl
● Her choice of an OSBPG Hoodie, Fleece, or Polo Shirt
Amazing work, Katie we are proud to have you representing the OSBPG community!
Katie’s name joins the shield along side 2021 Winners Ruiracs Farm (Cat & Keiran Roseblade, 2022 Winners Ryecroft Rare Breeds (Mike & Jayne Carter) and 2023 being Katie Cooper
This year, our new chairman,Andrew O'Shea, introduced two special awards to recognise individuals who have made a significant impact on our community.These new accolades highlight the dedication and enthusiasm that make the OSBPG family so unique.
The first of these honours is the Chairman’s Pork InspiratorAward, created to celebrate someone who continually inspires us through the OSB Rare Breed Pork on Facebook.This inaugural award was presented to Graham Bellingham for his exceptional contributions. Graham has consistently shared inspiring recipes, creative ideas and engaged with fellow pork enthusiasts, making him a cornerstone of our OSB Rare Breed Pork facebook group..
Pictured are the magnificent Christmas hams Graham crafted in 2024 – a true testament to his skill and passion. Don’t they look incredibly professional and mouth-wateringly appetising?
The second award introduced byAndrew, celebrates those who have gone above and beyond to promote the charity beyond the realms of social media.This honour recognises an individual who has championed the OSB breed through their work in the wider community.
The Chairman’s Outstanding PromoterAward was awarded to Nicola Goodings for her exceptional efforts in showcasing the charity’s values and the quality of OSB pork.Through her farm shop, Nicola not only sells prime OSB pork but also offers a variety of other home-grown meats, demonstrating the benefits of sustainable and high-quality farming practices.
Nicola’s dedication to promoting the OSB breed has helped raise awareness and appreciation for our rare and remarkable pigs and her efforts have made a tangible impact beyond our immediate community.
Both Graham and Nicola were presented with a one-off personalised OSBPG slate clocks (pictured left) as a token of appreciation for their outstanding contributions. These bespoke awards serve as a lasting reminder of their dedication to the OSB community.
Upcoming Events & Replays Upcoming Events & Replays
Join us for the highly anticipated OSBPGAnnualAwards, where we honour the outstanding contributions of Oxford Sandy and Black pig breeders, producers and enthusiasts across the UK!
Pig ExcellenceAward Nominees: Pork ProducerAward Nominees:
Find out as we celebrate the dedication, innovation and excellence within the OSBPG community!
In this special episode of the OSBPG Pigcast, trustee Natalie Revette catches up with Stuart Cooke, the winner of the 2023 OSBPG Pig ExcellenceAward. One year after his win, Stuart shares his inspiring journey from England to Ireland and his experience in starting with OSB pigs. Tune in to hear how Stuart's passion for the rare Oxford Sandy and Black breed has shaped his farming journey.
Discover the art of crafting traditional OSB pork pies with Hazel andAndrew Rock from Sunnyside Smallholding in Lincolnshire! In this video, they share their step-by-step process for making these delicious pies, showcasing the incredible flavour of Oxford Sandy & Black pork.
Temperature Influence on Pig Comfort
As colder weather sets in and our glorious farrowings are merrily occurring, I thought it may be useful to remind us all of the impact that temperature can have on the well-being of our pigs, particularly in terms of their perceived environment. Here are the various Effective Temperature considerations:
1. Draft Considerations:
● Aslight draft of 40 ft/minute can make an 80º room feel like 73º to a 3-4 week old pig.
● An increased draft of 100 ft/minute can further reduce the perceived temperature to 67º in the same room.
● Factors such as poor insulation and wet, cold floors can each decrease the Effective Temperature by 7º.
2. Example Scenario:
● In a room where the thermometer reads 80º at pig level, a slight draft (-7º) and wet concrete floors (-7º) can make the pigs feel like it's 66º.
● Lack of insulation could drop the EffectiveTemperature by an additional 7º to 59ºF.
3.Action Point - Improving EffectiveTemperature:
● Providing a deep, dry straw bed is a practical solution, raising the effective temperature by 8-12º.
● For instance, pigs in a pen at 70º will feel more like 80º with a proper straw bed.
● Dry straw bedding compensates for the negative effects of cold, wet floors, and insulation deficiencies.
● Note that other types of bedding, such as shavings, are not as effective as clean, dry straw. Ground or finely chopped straw, if packed in well, can be sufficient and appreciated.
Photo: Ms K Chalmers
be an effective strategy in mitigating the adverse effects of drafts, cold floors, and insulation challenges.This proactive approach contributes significantly to maintaining a favourable environment for the pigs, promoting their health and overall welfare.
After all it makes us happy knowing that our pigs are happy.
Photo: Mrs LCorcoran
Photo: Mrs LHricko
Photo: Mr C Moss
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.
We continue to support and and collaborate 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 GBP7.30 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.
OSBPG SOYA FREE FEED
Foot & Mouth Disease Breakout in Germany - Nine Days On
Germany Confirms Foot-and-Mouth Disease Outbreak: First in Nearly 40Years
On January 10, 2025, the OSBPG alerted on all its social media platforms the outbreak of Foot-and-Mouth Disease (FMD) in Germany. The disease was identified in three water buffalo from the Märkisch-Oderland district in eastern Germany, marking the country’s first FMD outbreak in almost four decades.
The Friedrich Loeffler Institute (FLI), Germany’s Federal Research Institute forAnimal Health and national reference laboratory, confirmed that the outbreak involved FMD virus serotype O.Among a herd of 14 water buffalo, three tested positive and were found dead.
So nine days on what happened…
Cause of the Outbreak Still Unknown
German authorities are investigating the origin of the infection but have yet to determine when or how the animals became infected. The affected water buffalo had reportedly been kept on the same premises for an extended period.
Germany’s Measures to Contain the Outbreak
German authorities have implemented stringent measures to curb the spread of FMD:
● Culling ofAnimals:The remaining 11 animals in the infected herd were culled. Additionally, 200 pigs on a neighbouring farm were slaughtered as a precaution as well as 55 goats, sheep and three cattle for precautionary purposes in a nearby location.
● Exclusion and Surveillance Zones:A3km exclusion zone and a 10km surveillance zone have been established around the outbreak site. Within a 1km radius, all susceptible livestock, including wild boar, are being culled.
● Transport Ban:Asix-day halt on the transport of livestock susceptible to FMD has been announced nationwide.
● Movement Restrictions:Animals and their products are prohibited from leaving the restricted zones.
Foot & Mouth Disease Breakout in Germany
International Precautions and Responses
The outbreak has triggered precautionary measures in other countries:
The Netherlands
Since December 1, 2024, 136 Dutch farms have imported calves from Brandenburg, Germany.
In response, the Dutch government has:
● Locked down all veal calf producers in the country until January 19, 2025
● Placed the farms that imported calves under strict surveillance. Trade Implications
The outbreak has had severe consequences for Germany’s agricultural trade:
● Loss of FMD-Free Status: Germany has lost its FMD-free status under the World Organisation forAnimal Health (WOAH). This means Germany is no longer allowed to export live animals or products of animal origin, such as meat or dairy, from FMD-susceptible species.
● Additional Restrictions: Prior restrictions on ruminant movements due to Bluetongue disease were already in place. However, live pigs are exempt from Bluetongue-related measures as they are not affected by Bluetongue, therefore the restrictions did not apply.
UK Trade Ban
In light of the outbreak, the United Kingdom has suspended imports of the following commodities from Germany:
● Live ungulates
● Ruminant and porcine germplasm
● Fresh meat from susceptible species.
● Meat products not treated with at least heat treatment D1.
● Raw and pasteurised milk and milk products (including colostrum).
AReminder of Past Outbreaks
The 2001 Foot-and-Mouth Disease (FMD) outbreak in Great Britain devastated farms nationwide, halting agricultural operations and trade. Germany’s current FMD crisis is a stark reminder of the critical need for vigilance and biosecurity to prevent highly infectious diseases. WithAfrican Swine Fever (ASF) looming dangerously close to UK borders, the stakes are high.Asingle lapse in biosecurity could have catastrophic consequences for our pigs and the farming community. Let us remain cautious, think carefully and prioritise robust biosecurity to protect our farms, animals and livelihoods from devastating outbreaks. Prevention begins with the actions we take every day.
Photo: OddAndersen/AFP
The Team That Keep the OSBPG Charity Buzzing
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
Pork-Tastic
OSB Pork:AThree-Year TrendAnalysis
The growth in Oxford Sandy and Black (OSB) pork production over the past three years highlights the increasing popularity and demand for this rare breed. Here is a closer look at the data:
Production Volume and Pig Numbers
Between 2022 and 2024, the volume of OSB pork produced has nearly tripled, rising from 11,494.50 kg in 2022 to an impressive 31,705.50 kg in 2024. Similarly, the total weight of pigs processed increased from 14,300 kg to 39,556 kg, showcasing a significant expansion in scale.
The number of pigs within the dataset has surged, from 142 in 2022 to 465 in 2024.This sharp increase is not only a testament to the growing interest in OSB pigs but also reflects the rising number of producers providing their data. Since data collection began in 2022, more producers have engaged with the initiative, enhancing the dataset’s scope and providing a clearer picture of OSB pork production trends.
Live and Dead Weights: Efficiency andYield
Despite the growth in production, the average live weight of OSB pigs has decreased year-on-year, from 100.7 kg in 2022 to 85.07 kg in 2024. Similarly, the average dead weight has dropped from 80.95 kg to 68.18 kg.
This trend may suggest a shift towards processing pigs at a younger age or lighter weight, potentially to meet specific market preferences or to optimise feed efficiency, or more likely the significant increase in data being provided broadening the field
TheYield Ratio
The yield ratio (the percentage of the live weight converted to dead weight) has remained relatively stable over the three years, fluctuating between 78.68% in 2023 and 80.38% in 2022, with 2024 closing at 80.15%.This consistency demonstrates the reliable conversion efficiency of OSB pigs, a testament to their quality as a premium breed.
Pork-Tastic
Insights for Producers
Increased Production Scale:The sharp rise in production reflects growing confidence in the OSB breed's marketability and adaptability.
Growing Participation: Since data collection began in 2022, participation has significantly increased, with more producers sharing their pig data.This wider engagement enhances the accuracy and reliability of insights, benefiting the entire OSB community.
Optimising Pig Weights: Producers may wish to examine how weight trends align with consumer preferences, balancing economic efficiency with quality.
MaintainingYield Efficiency: Stable yield ratios suggest that current practices are effective. Continuing this consistency will be key to sustaining the breed’s reputation for high-quality pork.
Pork Cuts:The chart above shows the popularity of the various cuts of meat, greater interest is also shown on the significant use of OSB Pork for Charcuterie and the more unusual cuts like Offal
This data illustrates not only the growth and evolution of the OSB pork sector but also the increasing collaboration among producers.Together, these efforts underline the breed’s potential as a sustainable and profitable niche within the UK farming industry.
MEATing our OSB Pork Producers
Russ & Liz Gleeson - The Gleeson’s Good Life
From Belgium to Burgers!
It’s all Hughs fault…. Well his and Liz’s… Let me explain. Some 15 years ago my wife Liz bought me the Hugh Furnley Wittingstall’s book called MEATfor Christmas – as an avid fan of Escape to River Cottage I read it from cover-to-cover over the holiday period and when finished offered her 2 choices – to either read the book herself but accept it might make her a vegan or accept the fact we would not be buying meat from super markets anymore – happily for me she chose the latter!
That book however sparked an interest and over the following 10 years I spent many an hour reading and researching both food and the ‘dream’of smallholding. At that time it certainly was a dream as we lived in Military Housing and moved location every 2 years. However, while serving in Belgium and working for NATO it started to become apparent that for many reasons it was ‘time’to leave the RegularAir Force and provide our young family a more stable home life.Ajob opportunity lead us to Lincolnshire which happily had the land prices to make our dream become a reality. At about the same time I was sat on the sofa in Belgium scrolling on Facebook, planning our smallholding life and I discovered a very useful and informative page – yep you guessed it – the OSBPG page!
So fast forward to 2019 and we had secured a property with enough land for our horses and a few pigs, chickens and the like – so keen were we that we had put a deposit on our first OSBs fromAndrew Rook before we had completed on the house! So, the 1st job when moving in was to build a pig pen! As many of you will know it was soon time to send the pigs off on their final journey – no easy task but then again if it is easy I would question if you should even be doing it anymore.
Valuing OSB Pork - doing what we do best
After more Facebook scrolling,YouTube watching and reading my ‘MEAT’Bible we had decided to butcher them ourselves – I do wish the brilliant OSBPG butchery videos were available back then! So, there we were with 3 pigs cut into primal cuts stacked on our kitchen table on a warm summer’s day! Far from ideal – however we got through it and managed to get it packaged, made into sausages and frozen. The pork tasted wonderful –truly like nothing we had before and we were hooked! It was not long before we had weaners again, and again!! We tried Middle Whites and Large Blacks – all provided wonderful pork and were great pigs to keep, a couple of commercial crosses provide to us that the heritage breeds were the way forward – better pork and nice pigs to keep.
The ‘logical’next step was to breed – a big step which years later I would certainly question if it was logical and it is certainly not to be taken lightly – we knew we needed to get some more information so we contacted breeders of OSBs, Middle Whites and Large Blacks and paid them all a visit – focusing on the keeping of adult pigs and working out the logistics of keeping sows and boars compared to weaners. In the end two things swung are breed choice the first was the wonderful support and information trove that is the OSBPG – no other breed has such a resource and we are truly blessed to have Kim and her band of Piggy people. The second reason was ‘crackling’!! I don’t think another pig can produce such tasty crackling!
If you’re breeding pigs you need a plan on what to do with piglets! Litters of 10 or 12 piglets would quickly fill your pens and have caused people to quickly get overrun! Having shared some of our pork with other people we realised it was enjoyed by all so we decided to head down the route of creating a food business to formally and legally sell the pork to the public. We started marketing ‘pork boxes’on Facebook and attending markets –The customer base in rural Lincolnshire is rather limited so take-up was slow but it steadily built and along with our personal family consumption we could happily process a couple of pigs every few months.
Valuing
We fell into a system of keeping 2 – 4 boars per litter and selling the rest as weaners. We bought a sow with a litter at foot and Boris the Boar – an experienced hand who knew his job. We took a second Sow from the same person who was giving up. We had a number of failures building our herd, a total of 3 sows we bought were infertile which set us back a bit and eventually we bought in gilts and grew them on. This worked well with us building a depth to our herd that is now working well – it also ensure the build-up in the supply of piglets was slower than it could have been.
2024 saw us finally hit the ‘plan’- 3 sows giving us litters that were ready for sale in the spring – we could have sold them 2 times over and the plan is on track to deliver again this year with a new, home grown boar, taking the reins from old faithful Boris.
Late 2023 also saw us starting to realise the selling of pork to the public was slowing down – market ‘take’was dropping off, no doubt a symptom of the ‘cost of living’crisis – however, we also noticed something else at events we attended – while people were reluctant to buy a joint of meat or a packet of burgers from the meat stall the lines for the food vans were as big as ever. I sought further guidance from our local Environmental Health Officer and it all seemed achievable. Abottle (or 2!) of wine later and we had purchased an old food van and set about renovating it into ‘The Ginger Pig’. We sat as a family and designed our burger, tasting and changing the recipe until the kids gave it thumbs up! They must have got something right as we had an order from a customer at Christmas for 60 having tasted them at an event this year!
Our mission was simple - we would sell our OSB produce straight to the customer, spreading the word for the breed and making the pigs finally pay for themselves.The current menu involves home cured bacon, Lincolnshire Sausage Dog, Pork Burgers and pulled pork. Then we offer combinations of all of the above! (the ultimate burger with bacon and pulled pork is rather popular!). We are about to enter our second year ‘flipping burgers’and we have multiplied our ‘profit per pig’by a factor of 4 or 5. The Ginger Pig has had its Winter refit and we have a diary with the right number of events to allow it to still be ‘fun’without taking over every weekend. “Please note Mrs Gleeson”.
OSBPG Farrowing Update
Birth Trends and Insights: OSB Pig Breeding Performance 2024
The Oxford Sandy and Black Pig Group (OSBPG) continues to champion the breeding of oor rare and exceptional all round pleasing traditional breed. Recent data from across the UK and Ireland has provided valuable insights into breeding trends, helping us understand regional performance, sow and boar line productivity and monthly birth patterns. Here are the key findings from this extensive analysis.
Overall Birth Trends
● The dataset recorded a total of 1,418 piglets born, comprising:
● Gilts (females): 655 (46.2%)
● Boars (males): 763 (53.8%)
This slight male bias reflects natural variability and offers opportunities to adjust breeding strategies to ensure balanced herds.
Regional Highlights
● South West emerged as the most productive region, contributing 497 piglets (35% of total births).
● Scotland and Central regions also demonstrated strong performance, with 312 and 429 piglets respectively.
● Ireland reported the fewest births, with only 54 piglets (3.8%), indicating a potential area for increased support and breeding initiatives.
Monthly Trends
Breeding activity varied across the year:
● March was the peak month, with 206 piglets born, indicating successful winter breeding practices.
● November saw the lowest activity, with just 90 piglets, aligning with natural seasonal slowdowns.
These trends highlight the importance of planning breeding cycles to maximise productivity during optimal months.
Sow and Boar Line Productivity
Top Sow Lines:
● Cynthia:The most prolific sow line, producing 175 piglets (85 gilts, 90 boars).
● Gertrude:Aclose second, with 158 piglets (81 gilts, 77 boars).
Top Boar Lines:
● Jack:The standout performer, siring 450 piglets (227 gilts, 223 boars).
● Clarence: Followed with 217 piglets (102 gilts, 115 boars).
These lines underscore the importance of selecting proven genetics to ensure consistent litter sizes and gender balance.
Key Pairings
Certain sow-boar combinations yielded exceptional results:
● Cynthia (sow) andAlistair (boar): Produced 78 piglets, the highest of any pairing.
● Gertrude and Clarence: Delivered 76 piglets, demonstrating a strong genetic match.
These pairings provide a benchmark for optimising breeding strategies across regions
Regional Line Performance
● Scotland: Notable for consistent results from the Lady and Dandy sow lines, producing balanced litters.
● Wales: Strong contributions from Elsie andAlexander, sustaining steady outputs throughout the year.
● South West: Versatility from Cynthia, matched with several boar lines (Jack,Alistair, Clarence), delivered robust results.
Gender Imbalances
While most litters displayed a near-equal gender split, some pairings exhibited significant skews:
● Gloria (sow) and Jack (boar) in February: 3 gilts and 14 boars (82.3% boars).
● Dandy (sow) andAlexander (boar) in March: 2 gilts and 6 boars (75% boars).
Vet Chat
Louise Blenkhorn
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.
IRON DEFICIENCY IN PIGLETS
Often referred to as Iron DeficiencyAnaemia (IDA).Animals able to graze get sufficient iron from the soil.Those housed indoors, without supplementation, may encounter this condition. It is most commonly seen in piglets within 2-4 weeks of birth as piglets are born with very little iron reserve.The demands of rapid growth coupled with poor placental iron transfer and low iron in sows milk (15-50% of daily requirement), predisposes the piglet to IDA.
Most commonly, piglets will lose their appetite leading to ill thrift. Mucus membranes of the eyes and mouth are notably pale.They are also predisposed to other diseases such as diarrhoea.As the condition progresses, the piglet can develop fast breathing, jaundice (yellowing of the skin) oedema of the neck, head and shoulders and in the worst cases, death.
Diagnosis can be made on history and clinical signs +/- post mortem lesions. Blood smears can also confirm the diagnosis.
Indoor piglets should be given an iron supplement within 3 days of birth. Injectable options are preferable due to more precise dosing (it is worth noting improper dosing can cause iron toxicity so discuss doses with your vet). Inject into the neck muscle to avoid staining any valuable areas of meat.
The capacity to absorb iron reduces drastically after day 7.There are other oral options available however it should be noted that these have a metallic taste and as such are unpalatable and intakes (hence iron amounts) are variable. It can also reduce creep intakes if top dressed which can reduce weaning weights.
If you are suspicious of IDA, or general piglet health, please contact your vet for advice.
Farming through the eyes of children
by Matilda & Bluebell McLeod
Hi! We’re sisters Matilda McLeod (I’m 5) and Bluebell McLeod (I’m 17 months). We have so much fun living on our farm, breathing in the fresh air and spending time with all our amazing animals. We have been asked a few questions about living on our wonderful farm and here’s what we had to say!
We have 3 pigs, 10 horses, ponies and donkeys, 2 rabbits, 2 boy guinea pigs, 11 girl guinea pigs, some sheep, some alpacas, a llama, chickens, ducks and some naughty goats. and that's the end.
What animals are your favourite to help with?
The guinea pigs, the pigs and the rabbits.
Because I like making guinea pig crumble. What kind of jobs do you do on the farm?
Feeding the guinea pigs and rabbits nuts and grass. Poo picking, throwing apples to the pigs and all things like that.
As you can see, we have so much fun with all of our lovely animals. We hope you enjoyed reading our story as much as we loved sharing it with you!
Oxford Sandy and Black Pig Foundation Charity - OfficialApp
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
Helping our Independent Producers, the OSBPG charity provides valuable support
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 .
Chocolate OSB Pigs
By Kathryn Green
Method
Ingredients
● 100g white chocolate
● orange food colouring
● small chunk of dark chocolate
Equipment
● Break your white chocolate into little squares and melt gently in a Bain Marie (bowl set over gently simmering water).
● You will need a silicone pig mould
● Once melted, add orange food colouring.
● Pour into silicone mould and chill for several hours or overnight.
● Remove the pigs carefully from the mould.
● Melt the small chunk of dark chocolate - as before - and then with a clean finger, dab OSB blotches over your pigs as desired.Allow to set in the fridge and then enjoy!
Our cookbook “Pork-licious” can be purchased from our online shop here
OSBPG Breeders and Producers
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
Instagram Stories Our Podcast Pork Group
