The Sandy Pig Magazine - Issue#3 Winter 2022

Photo: Lydia Johnston

Photo by Kathleen O’Shea

Not long now before we attack those mince pies and crack open the port and prosecco. Oh, you’ve started already!

Where has the time gone. As 2022 comes to a close we can look back and know that it has been a trying time. We have all come through it relatively unscathed and we will be tried again. You have the determination and gumption to get through 2023 but do remember to enjoy the journey wherever it takes you.

The trustees have been finishing the year visiting our independent producers, breeders and keepers listening and learning.

It has been a breathtaking year with success stories of newly introduced bloodlines to Scotland, East Anglia, West Wales, Cornwall, Kent and the rest of the UK. You will see a detailed synopsis in this edition of the Sandy Pig.

We have launched a free APP with useful tools to further help you and your pigs, Andrew will cover this in more detail, after all it is thanks toAndrew’s hard work, effort and time that we have this wonderful application.

TheTrustees are reading your views and noticing the great work you are doing, it is overwhelming to see the enthusiasm and inspiration shared and the great OSB Pork that is being produced. Please know, the charity is your charity and we are here for you, to help you and guide you should you wish. We take many calls and messages of help and support so please do not suffer in silence.

It is starting to feel very festive here at the OSBPG HQ We continue to think of more ways and ideas to help you. If there is something you wish us to cover in the next edition of the Sandy Pig magazine we will be very happy to hear from you.

Kim is doing a 1000 sit-up challenge to raise funds for us all. Please sponsor her madness. Visit our website and click the donate button or pay via bank transfer:

Sort code: 30 90 89

Account no: 505 887 60

Account name: Oxford Sandy and Black Pig Group

Thank you!

Before you go and delve into our magazine, we would like to thank you most sincerely for your support throughout 2022, it has not gone unnoticed .

We wish you all a very Merry Christmas and may 2023 be filled with good health and good fortune.

Happy reading and remember you are doing great work!

Photo: Eilidah Verstage

Fever

Vincent ter Beek, known and respected by leading pig industry’s around the world joined us from The Netherlands to discuss the dangers and the current status and spread of African Swine Fever (ASF). Having travelled all over the globe

with

from around the world.

OSB Pig Carcass Statistics

Over the past 10 months, we have been asking our supporters to let us know the live and dead weight of the pigs they send of for slaughter.The graph and tables below show you the variance in Carcass Ratio and age vs sex live weight vs dead weight averages.This data is from 128 records we have gathered. Its early days to provide an in-depth analysis but provides an early picture.The average carcass ratio should be around 72%, but as you can see this varies from 65% to 90%

We have been watching, listening and learning from you, our supporters. As this issue ofThe Sandy Magazine is being published we embark on inauspicious times. The economy is struggling and within the many facets of this dilemma so are we and everything we own.

We learn that some of our pig keepers are substituting feed and cutting back on concentrates. Is this good or bad. Will our breeding stock suffer as a consequence and will this be to the detriment of our breeding stock, weaners, growers and fatteners.

Nutrition, essential amino acids and protein are the main processes for good muscle, tissue and bone growth and is also essential to our adult pigs and lactating sows.

So what have the OSBPG Charity come up with?

Over the last 6 months we have been working with a pig nutritionist and feed mill company to formulate a feed that will encompass the

multiple levels of growth stages of our pigs from starter to finisher and adults to lactating sows. This has been accomplished.

We can report that the feed will come in 25kg bags.

At the moment, we will be approaching three mills which are strategically placed around the country who will produce the formulated feed. These locations, once confirmed will be announced on our social media platforms and website. These designated mills will be then available for you to co-ordinate pick up or delivery of the feed..

The feed is not cheap nor is it expensive but indicative to the requirements that necessitates healthy growth and sustenance to our pigs in all stages of their growing life.As mentioned in our Press Release. It will be in pellet form sized at 5.5mm and come in 25kg, with a minimum shelf life of 3 months which is standard.

For further information please email feed@osbpg.org

Photo: Mr C Lea

SUSTAINABLE PIG FEED

OSBPG Farrowing Update

As the end of 2022 draws to a close, we have recorded 143 farrowings from our supporters from all over the UK.There have been over 1,250 piglets born, 51.3% boars and 48.7% gilts, a negligible variance in what would be expected as a 50:50 split.

Cynthia tops the charts with 17.5% of our recorded farrowing, closely followed by Clare on 13.3%, at the other end of the spectrum isAlison with 3.5% and Mary with 2.1%. With such a variance in bloodline counts, considerations in 2023 for our GSAprogram will be on those gilts lines with fewer representations.

The boar lines are more evenly balanced with little variance betweenAlistair,Alexander and Jack who equate to 86% of our wirings. Clarence is a little way behind with 14%, but not of significant concern, but it would be nice to see more use of the Clarence across our supporters.

OSBPG Farrowing Update (continued)

With the largest density of breeders in the UK, it is no surprise that once again the South West top the farrowing charts with 32.86% of farrowing. It is fantastic to see such a significant rise in farrowing in Scotland, with 15 from our supportive members from the scottish border to the highlands.

The average litter size shows a variance by region, but with varying farrowing counts this would be expected. Over all the average litter comes in at 8.9 piglets per farrowing, but in wales is as much as 10.1, but at the other side of the country inAnglia the average falls to 7.1. It would be interesting to explore as we go forward the ages of the sows bred in relation to these numbers.

If you have farrowing data and/or want to be included in our research please reach out to either Kim or Andrew

Valuing OSB Porkdoing what we do best

Meating our Pork Producers

Breeds

Way back in 2015 Mike and I embarked upon an adventure. It was an adventure that neither one of us had ever anticipated, an adventure that has grown and blossomed into where we find ourselves today. Custodians of 20 acres of grassland and woodland, shepherds of a flock of native breed sheep, rare breed pork producers, farm shopkeepers, and owners of a butchery unit where we butcher not only our own produce but produce for other local smallholders. So how did we get here? Sit back with a brew and I'll tell you!

Back in 2015, we had recently moved back up to my parents farm. My dad had recently passed and my mum had been diagnosed with dementia. Mike was working full time as a HGV driver, I had recently given up my job as a physio and lecturer to look after our two young children. 3 and 4 years old. My dad had been ill for some years prior to his passing and the farm had been rented out to a local farmer for hay and silage production. Despite my Dad's efforts to bring wildlife back to the farm, it still felt like it was barely breathing, it just didn't feel alive somehow.

Then one day I had a bit of an epiphany, I suppose you might call it, whilst reading an article in the countryside magazine written by a smallholder. 'Why don't we get some chickens?' was the question that greeted Mike that night when he got home from work. And that simple question was the beginning of our adventure.....just like that!

As soon as the chickens arrived I could feel the farm begin to breathe again, ever so slightly bu i felt it. It also felt good to be providing our family with fresh tasty eggs that i could guarantee didn't have anything added, or that weren't sat on the shelf for weeks before we bought them. Within a few weeks of getting the chickens, along came the cats. I decided very early on that everything would have its place on the farm and that i didn't really want to use chemicals if possible. So the cats came as pest control. Next to join the farm were two rare breed sheep, one of whom is still with us today and is the foundation of our growing flock. Over the course of the next 18 months we began to rent more and more land from my mum. We brought on some cade lambs so we could produce meat boxes initially for ourselves and close family. But then something else happened... another epiphany! (I know..two in one story??!!) I felt incredibly privileged to be in this position, having all this fresh air and wonderful high welfare food; to be surrounded by beautiful nature and wildlife, which by the way, seemed to be multiplying by the day.

Jayne & Mike Carter - Ryecroft Rare

Valuing OSB Pork - doing what we do best

What if we included our community in our new found lifestyle? What if we supplied our local community with our fabulous high welfare, stress free food? What if we encouraged school children to come up and learn about what farming is all about and help to educate them on where their food comes from? What if, through social media, we tried to educate the adults in our local community too? So we set up our Facebook page, spoke to the children’s school and increased our flock.

The local primary school was incredibly keen for their reception class to come and visit the farm. So the following May, 30 enthusiastic 4 year olds came to visit, together with 6 adults. I spent the two weeks leading up to their visit, brushing, tidying, strimming, laminating signs (No food here, fingers out of mouths there, wash your hands, no entry...), and i even spent a day bathing my chickens!! I didn't get much sleep that’s for sure, but it was all worth it. The day went so well, the children got to feed the chickens, collect eggs , meet and stroke the sheep, and they asked lots of questions.And so did the adults....lots and lots of questions. What a buzz it was. Our visits are now quite regular, with up to three class groups per year. I have invested in some training in on

farm education through the LEAF organisation so hopefully moving forward we can offer this type of educational day trip to more and more local schools. Besides these school visits we decided we didn't want to leave out the adults, after all the teachers, TAs, and parent volunteers seemed to get as much out of their visits as the children did. This year we have dipped our toes into adult day visits to the farm, inviting small groups to significant events within the shepherding year. This year we saw our first visitors for lambing in February and again on weaning day in June, and this is something else we are hoping to expand on. After all adults are part of our local community as well as the children and we never stop learning do we?

In 2017 we decided that producing pork would be a good idea too, and bought our very first weaners. We believed them to be OSB's, they looked like OSB's but we could never be sure as the breeder we bought them off wasn't sure either! So our first batch of weaners was very much a learning curve, we made mistakes as all new keepers do, but in the end we sent off 7 very healthy, very happy, very fat pigs and managed to sell most of the produce we got from them. It was during this first stint at finishing pigs that we found the Oxford Sandy and Black Pig Group (this was before it gained its charity status) and the fabulous Kim Brook, the font of all knowledge! We asked questions and got involved, even driving down to Cirencester for a talk on pig genetics. The following year, with the help of the group and Kim, we sourced our (very definitely) OSB weaners from Nicola Wardle in Wales, and have relied on the group to source our weaners each year since. The group play a vital role in the preservation of this breed. Not only does it educate the general public about them by presenting the breed at shows across the country, publishing YouTube videos, its website, and of course through social media, but it also offers enormous support to breeders all over the UK and beyond. Regular webinars hosted by industry experts, zoom social events for fellow breeders to connect, the weekly pig quiz, the stock list published every week, not to mention Kim on Tour. All of these things offer much needed connections to help and support its members, but its support doesn't end there. Since becoming a registered charity in 2020 the group has also been able to offer financial support in various ways, be that when times are tough or through the Genetic SpreadAllowance. The GSAis a scheme set up by the charity to encourage the 'spread' of the OSB bloodlines across the country to help protect them should a devastating disease outbreak ever arise.

Valuing OSB Pork - doing what we do best

Mike and I were both very honoured to be asked to get involved with this scheme, albeit in a very small way, as the group's transporters. With our backgrounds in transport, and due to us already having all the relevant qualifications and certifications, and having a livestock trailer, I guess we were the obvious choice. So if a member is having trouble getting a pig to or from a destination, then we can help by arranging that transport, and the charity helps with costs through the GSA scheme. So far we have covered a little under 2500 miles since our first movement back in December 2021 and had the privilege of meeting fellow members face to face includingAndrew O'Shea who also works tirelessly in the background with Kim. What a team they make!

Our next big step came a couple of years ago. We realised the impact our farmed animals were having on our ecosystem; the more animals the greater the diversity of wildlife we saw. But something wasn't quite right. We had put our pigs through our woodland in a rotation system and that was working brilliantly. The pigs were incredibly happy rooting up bugs and grubs, clearing away invasive brambles, and rooting up new willow growth. In the areas they had been, the invasion of willow had reduced significantly; our native woodland trees were breathing again and recovering nicely after being strangled and stunted for years by the incredibly invasive and viral willow. The pigs always look so happy up there doing what they do best. Living their best life and working hard for us in the process. Like i said before, everything on the farm must have a purpose. For us, our pigs are an incredible asset to our workforce. We would never have gotten on top of the willow by ourselves, but our OSB workmates do an amazing job.And when it is time for them to go they produce the most amazing flavoursome meat which of course we share by selling it to our community.

But our grassland was suffering. We wasn't overstocked for our acreage, we didn't use pesticides, but something was off. We listened, we read, we learned, we researched, we asked questions of experts and then we had our answer. Our soil was dying. We had it tested, our pH was off, our levels were wrong, it was barren of life, we had to do something. Lots of suggestions were given to us; killing off what grass we had left, ploughing, reseeding, more nitrogen fertiliser. All of this sounded incredibly harsh and then we heard about regenerative agriculture which sounded slower but kinder. We limed our fields over a two year period to slowly correct our pH, we stopped using artificial fertiliser. Instead we chose to overseed our worst fields with a clover and herb rich ley, which acted as a nitrogen fixer within the soil. The clovers deep tap roots would also help to break up our heavy clay improving drainage. This meant harrowing the fields rather than killing everything off and ploughing, and then using my now redundant fert spreader to overseed the new ley. We invested in electric fencing so we could strip graze the sheep rather than using our old set stocking method. By using this method of grazing we could pretty much control which areas the animals were mucking on and then moving them on to 'fertilise' the next section. Doing this has had so many benefits not least the reduction in worm burdens within the flock. But the biggest difference is that our land is no longer dying, i wouldn't say it is completely healed but just like our woodland, it is recovering nicely. Our sward is now a complex multi species ley, we have seen a greater variety of pollinator insects and butterflies. We have seen lots and lots of fungi, and our sheep have finished so much quicker than they ever have before.The lady who rents a small patch of our woodland for her apiary, says her honey looks slightly different this year because of the pollen from all the clover flowers her bees have been busy pollinating. I'd say that was a win, wouldn't you?

Valuing OSB Pork - doing what we do best

Over the years of producing food to sell, we have always had one bone of contention; finding a local butcher who was willing and able to treat our produce with the respect it deserves and labelling it to meet Environmental Health (EHO) and trading standards. When selling your produce there are so much legislation and guidelines that have to be met, even when selling to family and friends; Use by dates, storage instructions, ingredients and allergens is the biggy. No one would like to think that family or friends would sue, but what if a life changing event happened? We were rubbing along 'ok' with our fourth butcher which we had used for a couple of years, until last Christmas, when he decided he didn't want to pack for us anymore. He was still happy to butcher, but not pack. This unfortunately wouldn't legally work; if he butchered and we packed we wouldn't be able to ensure ingredients were correct, or that the cold chain would be upheld, or cross contamination wouldn't occur, and the traceability chain would be broken. The only legal way would be to not only pack but to butcher it ourselves. So we faced another challenge. Setting up our own butchery would not be easy and would require a substantial investment. Our turnover isn't huge so would investing all that time, effort and money even be worth it? We were at a make or break crossroads and then it dawned on us, there would be many other smallholders facing the exact same challenge, many other smallholders that were wanting desperately to supply their communities with their high welfare, nutrient rich produce just like us. So it was time to help our local community again, our local community of smallholders.

It took months of paperwork, of being passed from pillar to post to find the correct advice, the correct information. It took a lot of slog on Mike's part to do all the physical work to completely renovate an old mobile butchery unit and chiller, to get it up to the standards that were acceptable to us and the EHO. From making the decision on a very cold wet March day whilst we were lambing, it has taken 6 long months to finally process our first animals in September. But we made it, we have learned lots of new skills along the way, and we are now fully up and running. So not only do we butcher and pack our own animals, including curing bacons/gammons and making sausages/burgers, but we offer our services to other local small holders. We butcher to their requirements, advising them through the whole process so they get the very best out of each carcass. Then we carefully pack their product, and label it complete with their name, price per kg, and price per item. Plus all the legalities making each pack completely compliant with EHO and trading standards specifications so they can sell their wonderful wares to the general public (and family and friends).

Valuing

OSB Pork - doing what we do

best

Over the years of producing food to sell, we have always had one bone of contention; finding a local butcher who was willing and able to treat our produce with the respect it deserves and labelling it to meet Environmental Health (EHO) and trading standards. When selling your produce there are so much legislation and guidelines that have to be met, even when selling to family and friends; Use by dates, storage instructions, ingredients and allergens is the biggy. No one would like to think that family or friends would sue, but what if a life changing event happened? We were rubbing along 'ok' with our fourth butcher which we had used for a couple of years, until last Christmas, when he decided he didn't want to pack for us anymore. He was still happy to butcher, but not pack. This unfortunately wouldn't legally work; if he butchered and we packed we wouldn't be able to ensure ingredients were correct, or that the cold chain would be upheld, or cross contamination wouldn't occur, and the traceability chain would be broken. The only legal way would be to not only pack but to butcher it ourselves. So we faced another challenge. Setting up our own butchery would not be easy and would require a substantial investment. Our turnover isn't huge so would investing all that time, effort and money even be worth it? We were at a make or break crossroads and then it dawned on us, there would be many other smallholders facing the exact same challenge, many other smallholders that were wanting desperately to supply their communities with their high welfare, nutrient rich produce just like us. So it was time to help our local community again, our local community of smallholders.

It took months of paperwork, of being passed from pillar to post to find the correct advice, the correct information. It took a lot of slog on Mike's part to do all the physical work to completely renovate an old mobile butchery unit and chiller, to get it up to the standards that were acceptable to us and the EHO. From making the decision on a very cold wet March day whilst we were lambing, it has taken 6 long months to finally process our first animals in September. But we made it, we have learned lots of new skills along the way, and we are now fully up and running. So not only do we butcher and pack our own animals, including curing bacons/gammons and making sausages/burgers, but we offer our services to other local small holders. We butcher to their requirements, advising them through the whole process so they get the very best out of each carcass. Then we carefully pack their product, and label it complete with their name, price per kg, and price per item. Plus all the legalities making each pack completely compliant with EHO and trading standards specifications so they can sell their wonderful wares to the general public (and family and friends).

Pork

doing what we do best

We are not sure where our adventure will lead us next but from 8 chickens in 2015, we, as a family, now tend to a flock of 80 sheep, bring on 8-10 OSB weaners a year, our wildlife population is very definitely on the up and increasing in variety (3 species of owls at the last count), we have moved into regenerative farming, we do educational visits for both children and adults, we do all of our own butchering on site as well as offer a complete bespoke service to others, we have a farm shop two days a week, and a growing local community of supporters for which we are very grateful.

Ryecroft Rare Breeds, Ryecroft Farm, Brocstedes Road, Ashton-in-Makerfield, Wigan, Lancashire WN4 0NR

OSBPG Charity receives HMRC Gift Aid Status

As a registered UK charity, we are now able to claim “GiftAid”.After a few months of going through the application process, we are now eligible to collect GiftAid from your kind and generous donations.

What is GiftAid?

GiftAid is a government scheme managed by His Majesty's Revenue and Customs (HMRC). It allows for the charity to receive an extra 25p for each £1 (GBP) donated to the charity by a UKTaxpayer.

How Does it Work?

If you make a one off or regular donation to the charity, you can allow the charity to claim GiftAid on your behalf.To do this you need to complete our GiftAid Declaration form.You have full control on what we can claim, by selecting the relevant option on the form (See below).You can opt out at any time for any future donations, but you MUST tell us.

What do i need to now?

Your donations will qualify as long as they are not more than 4 times what you have paid in tax in that tax year (6April to 5April).The tax could have been paid on income or capital gains. More info can be found on HMRC GiftAid Page.

How has the charity benefited so far?

We were able to backdate claims against any donation we received since achieving charity status in July 2020 (again with your consent). In September we received a GiftAid payment from HMRC for £668.16 this will go a very long way in supporting the events we host, our technology costs, GSAand BIP Programs and much much more.

OSBPG PIG HAULIERS FOR UK

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 8hrs.

If you would like to find out more or book Mike and Jayne, please visit our website here

Evolutionary Observations of our Breed

Over the last 20 years the Oxford Sandy and Black has been evolving and developing with observations being recorded. It is through our observations that we are able to analyse the breeding potential and hope that our influences and our sense will adhere to our better judgement to better our breed and its breeding potential.

In general the evolution of British pigs have come a long way thanks to Robert Bakewell and not just the characteristics of the breeds but the formation of bloodlines, pedigrees and of course the structure and evolution of each of our recognised British Breeds which we come to recognise today.

What about our breed, the Oxford Sandy and Black, has it changed over the years? Are there noticeable changes, are these changes good or bad or are we just recognising the breed as the years go by and just taking the breed for granted. So does that mean what we own, breed or being sold is just good enough because the breed is evolving and our observations are dictated to us by experience. But what if our experiences are limited.

Should we be forever looking to embrace changes in our breed and are these changes good?

We all look at our sows, boars, gilts and weaners everyday but because we own them we tend not to look at them with a critical eye and if we do look at them with a critical eye are we being too critical. Is beauty in the eye of the beholder? After all “pretty sells” … right?

Observations over the years have been:

● Colouration: 18 years ago OSB’s were particularly light in colour. In particular the Clarence line did suffer such a problem and this has improved over the years whereby we now see the Clarence bloodline a nice sandy colour. But do not be mistaken, that when you see older sows/boars they will and can become lighter in colour, like us they do go lighter with age. Some keep their colour and some go even darker with age.

● Markings:The breed is seeing black flecks instead of patches or blotches and in some cases not very many patches or blotches. REMEMBERTHE "BLACK" DEFINES OUR BREED - we are seeing less markings and remember that for a boar to carry less black markings will interfere with the recognition of the breed as the boar carries over 60% of the breeding influences.

● Length: Observations have been noted of our beed being long in length, sometimes too long giving problems when serving. Also observed is heavy dips in the back.

● Facial points: Long snouts are common place as is suppressed eyes leading to sight problems. Wrinkly eyes are also a trait being observed.This may be due to overweight or that the face is too dished. Long snouts in our breed is not to be encouraged. The breed has come along way to have this fault being bred out

● Feet:The actual feet have been recognised as being very lean whilst others very thick set. Noticeably on boars.Also an increase in nail growth and knocked knees.

● Litter sizes: We have seen an increase in litter sizes over the years. Whereby the average litter size would be eight. We are now seeing litter sizes of 16 and 18.This does fluctuate from year to year. With the largest size being mentioned by the lateAndrew Sheppy coming from Chasewoods Princess who had litter sizes of 20 and 22. Recently in November we had Rachel Rivers from Lawn Farm record a litter a of 20.

● OSBPG have been monitoring the litter sizes since 2015. It is recorded via a bit of fun whereby we monitor the litter sizes and at the end of every year we offer a GBP25.00 M&S Voucher. I must say that the overall live litter size has been considerably larger with the average common size being 12.The results we have seen are as follows:

2015- 15

2016 - 16

2017 - 15

2018 - 17

2019 - 16

2020 - 15

2021 - 15

2022 - 16

● Teat alignment: boars and sows with 16 teats are now developing within our breed with 14 being more common.This has improved when 14 to 16 years ago we would normally see 12 teats being observed.

● Size: this is of great concern.The adult size of our breed has greatly reduced in size. Please remember that our pig is a large pig and that pigs stop growing at two years of age. Visit our website and click the “the OSB pig” tab and then click “OSB Breed Standard” and familiarise yourself around our breeds traits.

Photo:Andrew Rock - Clarence boar

OSBPG Fundraising Update

ABigThankYou

Since we became a charity in July 2020, your kindness and generosity through programs likeAmazon Smile, Facebook Fundraisers and eligibility for HMRC’s GiftAid Scheme (Based on one-off donations from eligible UK taxpayers).The Charity has received £2,918.20.

In Summer 2020 we joined the amazon smile program, where our supporters who use amazon can select us as a charity where we received 0.5% of eligible purchases.Through you selecting us, to date we have received £528.04. If you wish to support us viaAmazon smile please click here

In Early 2021 we engaged with the Facebook Not-For-Profit program for Charities. Many of you have run fundraisers in aid of our charity, and we have received £1,721.24.Thank you to all of you who have run such an event in our aid. If you wish to run a fundraiser for yourself, please visit our Facebook page (not group) via the following link

You have spoken and the nominations are in.

From the names given below, you are now invited to choose who you would like to see being awarded this years’2022 OSBPG Pork Producer and OSBPG Pig Excellence. In no particular order they are:

Mary Benfield - Pig ExcellenceAward & Pork ProducerAward

Lucy Middleton - Pork ProducerAward

Lisa Corcoran - Pig Excellence

Anita Withers - Pig Excellence

Ryecroft Rare Breeds - Pig Excellence & Pork ProducerAward

Conwyn Valley Produce - Lydia Johnston - Pig Excellence & Pork ProducerAward

Fiona &Tristan MacLennan - Pig ExcellenceAward

Amanda Packford-Garrett - Pig Excellence

Helen Ellaway - Pig Excellence

Scrubditch Care Farm - Pig ExcellenceAward

Kerrie Chalmers - Pig Excellence & Pork ProducerAward

Louise Blenkhorn - Pig Excellence

Graham Bellingham - Pork ProducerAward

Russ Gleeson - Pork Producer

Bob Pratley - Pig ExcellenceAward

Mr & Mrs J Oxborrow - Pork ProducerAward

CliveAllcorn &Angela Pratt - Pig ExcellenceAward

Happy Wallow - Pig Excellence & Pork ProducerAward

Lorraine Jones - Pig Excellence & Pork ProducerAward

EveAtkins - Pig ExcellenceAward

Aimee & Steve Edmond - Pig Excellence & Pork ProducerAward

Kathryn & Martin Green-Smith - Pig Excellence & Pork ProducerAward

Nicola Goodings - Pork Producer

Help us to help you give that someone a sense of pride and happiness.

WHO WILLYOU NOMINATE?

The winners will be awarded the OSBPG plaque, engraved glass bowl, OSBPG Fleece and prize money of GBP200.00.

Nominate your OSBPGAward winner to Awards@osbpg.org Entry close 12:00 hrs Saturday 31 December 2022

Farming through the eyes of a child

Hello! My name is Henry and I’m six. I’m big brother to Florence, who’s four – nearly five, and little Freddie, who’s just turned two. We live in a very old house on a farm near Truro, in Cornwall.

Along with mummy and daddy, we share our lovely farm with a herd of Dexter cows, six ponies, four dogs, three cats, lots of chickens, and most importantly, our amazing Oxford Sandy and Black Pigs.

Mummy and daddy have kept pigs since 2018 - they started with one pedigree mummy pig and now we have seven mummy pigs and two daddy pigs. My most favourite thing in the world is helping mummy and daddy look after them, and my brother and sister are getting really good at helping too.

After school, we all head out to feed the pigs, fill up their water and check everything is ok. Mummy drives the quad up to the fields and I follow behind in my awesome buggy. Every day, I cross my fingers that we won’t have to sort the fencing - it’s my least favourite job!

Farming through the eyes of a child

There is always lots to do to make sure our pigs are happy and healthy, but they always make us laugh with their different personalities, and we each have a favourite. A while ago, mummy and daddy gave us one each to take care of, but I don’t think they’ll do that again as mine couldn’t have piglets, so she had to go to market!

There is always lots to do to make sure our pigs are happy and healthy, but they always make us laugh with their different personalities, and we each have a favourite. A while ago, mummy and daddy gave us one each to take care of, but I don’t think they’ll do that again as mine couldn’t have piglets, so she had to go to market!

Me and my brother and sister love being involved at every stage of our pigs’lives; we bring them in when they’re ready to have their piglets, help with farrowing and take care of the new litters - we even help load them when they’re going off to market, and then collect them from the butchers.

We have a stall at a local farmers market where we sell our pork - everyone loves it! We help mummy and daddy label the pork, and sometimes I go with daddy to help man the stall.

We absolutely love taking care of our Oxford Sandy and Black pigs, even when it’s raining!

Genetic Spread Allowance

As of 2 December 2022, the charity has supported the move of 39 pigs all across the UK, adding key bloodlines to regions without or with low levels. Our supporters have clocked up a whopping 12,630 miles, this is the same distance as the earth is to the GPS Satellite Navstar 66 in orbit above us

The pigs themselves have travelled 6,315 miles, this is equal to the diameter of the earth.

Since the last update we have seen an Alistair boar travel from Wales to North Yorkshire, Cynthia and Sybil sows travel from North Wales to Dorset, a clare gilt from Gloucester to Cornwall.

Our program has donated £4.025 to our members, supporting them with these key moves to diversify and conserve our dynamic Oxford Sandy and Black.

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.

How does Avian Influenza (AI) affect me if I have pigs?

It will not have escaped anyone’s attention that the UK has had an incursion ofAvian Influenza.At the moment, there have been 110 commercial cases and 282 wild bird confirmed cases across 29 species in 105 locations over 46 counties.

So how might that affect you if you have pigs?

It doesn’t…unless you find yourself in anAI Surveillance or Protection Zone OR If you are in anAI 10km Surveillance zone or 3km Protection zone…

NO POULTRY= NO RESTRICTIONS ANYPOULTRYATALL= RESTRICTIONS

If you are in anAI Restriction Zone and haveANYpoultry (including even one pet chicken) then you need an extra license to move pigs.

Create a standard pig movement, as usual, using eAML2. Print a copy of the EXD247 (AI) (E+W) ‘General licence for movement of mammals from or to premises in the Protection Zone or Surveillance Zone where poultry or other captive birds are kept’.THESE LICENCES MUST BE PRINTEDAND KEPTWITHYOU DURINGYOUR JOURNEY.

This general licence requires that you adhere to certain conditions.

In brief, you MUST:

● IMMEDIATELYPRIOR to each move inspect the birds on the premises for signs ofAvian Flu. If there are any signs ofAvian Flu the pig movement should NOTtake place and you should call your vet orAPHA.

● Keep copies of the general licenceAND the eAML2 licence to show as a record of the movement.

● Follow guidelines on the cleansing of the vehicle being used for transportation.

● Follow guidelines on the cleansing of clothing and footwear.

When creating a movement licence on eAML2 which is within either a protection or surveillance zone, the system will show an alert which will give links to further information.The system WILL NOTstop you from doing your usual pig licence.

All poultry keepers should follow Biosecurity Guidance for the Prevention Zone and should be deterring wild birds from pig units – inc. netting ponds and standing water.

Please bear in mind that the situation is very fluid and everything is subject to change from DEFRA, if you are in any doubt then check before planning movements with theAPHA

Your Thoughts

From Donna Newman

A Dream Borne from the Love of Bacon

Our pig keeping journey began in 2019 when Justin was sat looking out the kitchen window in to any empty field and suddenly said “I like Bacon” well I knew he liked bacon and wondered if he was hinting on what to have for tea, but he quickly followed up with “lets get some pigs” I agreed but the thought of it filled me with dread. I was scared of all farm animals, I even struggled with the chickens we already had, but being the supportive wife I went along with another one of Justin's crazy ideas thinking he would soon forget about it.

We visited other local pig farmers to see how they do it, what breeds they kept and the produce they had, most of them kept their pigs in sheds for faster growth and turn around, every farmer was full of advice and help, it also confirmed for us that we didn’t want pigs in sheds, we wanted them to have a natural outdoor life.

ByAugust that year we had two cross breed pigs, I struggled in the beginning but soon got over my fear and actually started to enjoy these little characters, we wanted to see if we could go through the whole process of bringing these pigs on, taking them to slaughter and then enjoying the produce.

The meat we got back tasted like no other pork we had before and we were surprised that it was not a white-grey in colour like all the pork we had eaten before, we shared it with family and friends and soon news got around to others about our delicious pork.

We were now pigless and it felt strange, we had enjoyed the first experience and missed the day-to-day pig routine that we became so fond of. So Justin, again, set about finding more weaners and by Christmas we had another six which included Nugget and Dotty and that's where the real story began for us.

We fell in love with these two gilts and so they stayed, Nugget and Dotty are OSB x Tamworth. Their mother Sandy an OSB gave us our first experience of farrowing she also gave us our first real experience of farrowing she also gave us our first real experience of the hardship that can come with keeping livestock and shortly after weaning she had an accident , we tried to help her but there was no hope, little help from the vets and the knackerman was called upon. In all honesty it was the hardest thing we had dealt with, we hadn't had Sandy that long and seeing her go that way was heart wrenching and then you question if you are really cut out for it.

No longer do we need to rush, thinking and wondering if a landowner turns around and wants it back, we now take the time to do things how we want and when we want and to get it right with no pressure from anybody other than ourselves.

Justin is always looking to learn new things, he spent a lot of time finding the best grazing solutions for pigs which is working well, we have started using the pig rooting mix. We do not have electric at the Piggy Bank, so we have to find a reliable source for our electric fencing. Justin has installed a solar power system to power the electric fencing and to power a pump after installing a bore hole. Things he didn't really know about before but he enjoys the challenge of working out something new, so far these systems are working great and Justin is now teaching me how to understand it all, that's a challenge in itself.

So what of Happy Wallow, with all this time being spent at the Piggy Bank and Justin running a company surely there's little time for anything else, well that's where we share the load. I take care of the day-to-day running of Happy Wallow, our in-pig sows, farrowing and nursing mothers are here in our original field, we also have use of another field where we keep our meat weaners. I manage the meat sales, our produce has become very popular with new and returning customers. At the start of Happy Wallow, we were told by so many people to do just sausages as nobody wants joints or chops. I refused to listen as I wanted to provide the full variety of pork. We have found that sausages are popular because no others comparison, our joints, chops, belly and bacon sell out before its even picked up from the butcher, to the point now that I reduce my advertising until it is picked up and sorted into the freezer where it doesn't stay for long. We have a busy few weeks ahead with six pigs going off for our Christmas produce, I'm even going to try and hang on to some chops for ourselves this time before it all flies out the door!

It’s not been all plain sailing, last year we had some of the hardest times, things that made us question whether we could actually carrying on with what we were doing. We lost our beautiful Springer Pippa she had left the biggest hole in our hearts and then straight after Justin's favourite sow, Nugget farrowed, it was a difficult farrowing, nugget became ill and over the following weeks we lost every single piglet. Thankfully Nugget pulled through, we had changed vets since our first experience and the care they gave Nugget was faultless, we felt like everything was going wrong, there was so much loss of life that didn't even get a chance. How could we possibly carry on but at the same time how could we just give up on what we had left, we had hit a wall only we could break through and yes things have tried to break us but together we got through it and came through the other side fighting that much harder to get to where we wanted to be today.

I never thought back in 2019 that we would be where we are now, I thought it would be just those first two pigs and that would be it, but here we are growing, following a dream achieving things I didn't think possible!

From Justin deciding he liked bacon we started on a journey that has made us both realise what we want out of this life, it opened up a dream that one day we would have our own piece of this earth, we would live a simple yet good life, one that is a lot of hard work but one that we enjoy because we are building for our retirement and we are doing it now so when the time comes we can sit back, relax and enjoy the life we are creating because we have already put in the hard graft.

Donna & Justin Newman Happy Wallow

Ingredients

● 1.5-2.0 Kg rolled Pork Shoulder

● 1 bulb garlic

● 2-3 apples

● 500ml bottle of apple cider

● 2-3 sprigs rosemary

● 3 carrots

● ½ onion

● 250ml chicken stock

● Salt & pepper

OSB Pork Shoulder in Cider

By Andrew O’Shea

Agreat Sunday roast for the colder winter evenings

1. Rub the boneless rolled pork shoulder in ground rock or sea salt with cracked black pepper and cover evenly.

2. In a large roasting pan lay the whole carrots,onion, garlic bulb cut in half, sprigs of rosemary

3. Place the pork on top of the carrots, then poor the cider and stock around the pork, and place on a medium low hob and bring the liquid to a boil.

4. Once boiled, cover in foil, and put in an oven at 180oc/gas mark 5, for 45 mins.

5. After 45, mins remove foil, a return to over at a reduce temperature of 160oc, gas mark 4 for around 2 hours, basting with the cider and stock regularly,

6. After 1hr 30 check in the internal temperature and make sure it reaches at least 75oc. If it's not yet to temperature return to oven and check every 15-20 mins until it is.

7. Once cooked, remove from oven, cover the pork and let it rest for 10-15 mins before serving.

8. Use the pan juice to make some gravy and serve the sliced pork shoulder with roast potatoes and selection of seasonal veg

The Significant Disease Charter

Working with theAHDB Bureau Services team, Lauren Cordingley enlightens us on the importance of being apart of the Significant Disease Charter. Keeping us informed, makes us become more aware. Protect the national pig herd by joining the Significant Diseases Charter Disease control relies on collaboration and fast communication among pig keepers and vets, and the Significant Diseases Charter plays an important role in doing so. Charter membership enables fast communication in the event of an outbreak of swine dysentery or porcine epidemic diarrhoea virus (PEDv) to help contain the outbreak and protect the whole pig industry. Both these diseases cause damage to pigs’intestines, resulting in severe diarrhoea, weight loss and piglet death.

Swine dysentery and PEDv can affect all pigs, so it is important that pig keepers of any size are aware of the symptoms and are members of the charter. Swine dysentery is a particular threat to farms selling pigs for breeding. If these farms become infected, their international and UK trade is devastated.An infected pig farm not only threatens other local farms, but also farms in other regions due to the spread of disease on vehicles and by pig movements e.g. at shows or when pigs are loaned.As a member of the charter, you will receive an email if a case of swine dysentery or PEDv is confirmed in your region.This is to make sure all pig keepers, of both commercial and small-scale enterprises, are informed quickly and accurately of an outbreak in their area so they can be extra vigilant.The disease alert will inform you of the postcode outcode (first four digits) of the outbreak, the county, details about the disease and next steps.Your personal details will not be shared with other charter members or external bodies.

The charter is here to help prevent the spread of disease and to protect the industry. If you aren’t already a member, we encourage you to sign up today. Find out more about the Significant Diseases Charter and sign up HERE or you can email Pig.Health@ahdb.org.uk for more information.

Lauren Cordingley

AHDB Senior Animal Health & Welfare Scientist

OSBPG Breeders Directory

EnglandName: Leanne Edwards Tel: 07505011626 Email: edwardsandco@hotmail.com County: Bristol

Name:Aimee & Stephen Edmond Tel: 07968 463599 Email: info@poppyfieldscornwall.co.uk County: Cornwall

Name: Ian and Katharine Coleman Tel: 07813444517 Email: stkittsfarm@hotmail.com County: Cornwall

Name: Charles Upham Tel: 07812103448 Email: langallerfarm@gmail.com County: Devon

Name: Kim Brook Tel: 01566783232 Email: kim@kbrook.co.uk County: Devon

Name: Katie Cooper Tel: 07572965381 Email: klbrooks@hotmail.co.uk County: Dorset

Name: Nicola & Mark Johnson Tel: 07745003520 Email: nicthomason@hotmail.com County: Essex

Name: EveAtkins Tel: 07944522219 Email: info@thethreelocksfarm.co.uk County: Buckinghamshire

Name: Justin Newman Tel: 07977249386 Email: tamartrades@gmail.com County: Cornwall

Name: Deborah Nisbet Tel: 07866366532 Email: deborahnisbet@yahoo.co.uk County: Cheshire West and Chester

Name: Hannah Coad Tel: 07453328162 Email: hannah.coad@hotmail.co.uk County: Cornwall

Name: Lisa Corcoran Tel: 07826051175 Email: lisaberry316@gmail.com County: County Durham

Name: Beth Hallam Tel: 07557803316 Email: elizabethhallam1@gmail.com County: Devon

Name: Christopher Moss Tel: 07736150503 Email: mossprecision@btconnect.com County: Cumbria

Name: Maggi Gardiner Tel: 07891524711 Email: maggigardiner@hotmail.com County: Devon

Name: Lillie Smith Tel: 07551256325 Email: smithlandandlivestock@outlook.com County: Dorset

Name: Sarah Claffey Tel: 07766408373 Email: sarah_claffey@yahoo.co.uk County: East Sussex

Name: Wowie Dunnings Tel: 07799661266 Email: wowie@wolfhanger.co.uk County: Dorset

Name: Lucy Middleton Tel: 07985732753 Email: lucyparadiseproduce@gmail.com County: EastYorkshire

Name: Emma Costley-White Tel: 07966255631 Email: emma@scrubditchcarefarm.org.uk County: Gloucestershire

Name: Lucy Ball Tel: 07977665073 Email: mball.3@aol.co.uk County: Gloucestershire

Name: Kelly wright Tel: 07775176403 Email: cotleafarm@gmail.com County: Lancashire

Name: Kevin Jackson Tel: 07973424833 Email: wilties@hotmail.co.uk County: Leicestershire

Name: Lucy Kenney Tel: 07570137133 Email: lucy.kenney@btinternet.com County: Lincolnshire

Name: Sally Dunkley Tel: 01653694530 Email: hello@thedoodales.co.uk County: NorthYorkshire

Name: Natasha Powell Tel: 07866541088 Email: natasha-j101@hotmail.co.uk County: Herefordshire

Name: Heber Hargreaves

Tel: 07834986171 Email: hargreavesheber@googlemail.com County: Lancashire

Name:Andrew O'Shea Tel: 07590381188 Email: Enquiries@slatehousefarm.co.uk County: Lincolnshire

Name:Andrew Rock Tel: 07539038574 Email: rock.sunnyside@sky.com County: Lincolnshire

Name: Scott Lynas Tel: 07730391441 Email: scottlynas1990@gmail.com County: NorthYorkshire

Name: CliveAllcorn Tel: 07805067114 Email: angela.pratt@watamu.co.uk County: Kent

Name: Mike & Jayne Carter Tel: 07533410068 Email: ryecroftrarebreeds@outlook.com County: Lancashire

Name: Russell Gleeson Tel: 07968769251 Email: russ.gleeson@gmail.com County: Lincolnshire

Name: Jessie Chapman Tel: Email: jessiechapman@rocketmail.com County: Loughborough

Name: DarrenAshton Tel: 07368888422 Email: darrenashton1@gmail.com County: nottinghamshire

Name: Harry Bowler Tel: 07957394684 Email: littlewildfarm@outlook.com County: Oxford

Name: Mrs PM Pimlott

Tel: 074503588120 Email: beef@parkhillfarm.co.uk County: Shropshire

Name: MandyAbberley

Tel: 07903765292 Email: abberleyfarm22@gmail.com County: Oxfordshire

Name: Barbara & John King Tel: 07561822306 Email: basouthcombe@icloud.com County: Somerset

Name: Ian Lawrence Tel: 07857648199 Email: oldlands.osb@btinternet.com County: Oxfordshire

Name: Louise Lyons Tel: 07779298468 Email: reddeerfarm@hotmail.com County: Somerset

Name: Harriet Gallagher

Tel: 07949977134

Email: harrietmarshall@icloud.com County: Somerset

Name: Linda Hricko Tel: 07528018668 Email: ash.paddocks@gmail.com County: Warwickshire

Name: Rachel Rivers

Tel: 07795908450 Email: Rachel.rivers.lawnfarm@gmail.com County: Wiltshire

Ireland

Name: Stuart & Kim Cooke Tel: 003538740251890 Email: stuartcooke86@yahoo.co.uk County: Cork

Name: Dawn Horler Tel: 07977665073 Email: motormend@hotmail.com County: Somerset

Name: Daniel McSorley

Tel: 07787590856 Email: dan@CholdertonRareBreedsFarm.com County: Wiltshire

Name: Lucy Blumberg Tel: 07896723913 Email: blum93@icloud.com County: Worcestershire

Name: Chris Cebula Tel: 07873395357

Email: chris.cebula@hotmail.co.uk County: Suffolk

Name: Dawn Stevens Tel: 07502226843 Email: kinecroftsmallholding1@hotmail.co.uk County: Wiltshire

Name: Liz Hinton Tel: 07717872444 Email: lizhinton@doctors.org.uk County: Worcestershire

Name: Catherine & Kieran Roseblade Tel: 00353858629769 Email: ruaircsfarm@gmail.com County: Galway

Northern Ireland

Name: James Girvan Tel: 07703176140 Email: jamesgirvan@hotmail.co.uk County: CountyArmagh

Name: Robbie Neill Tel: 07762194559 Email: stonebridgesuffolks@hotmail.co.uk County: County Down

Name: Gerard Rynne Tel: 00353831482798 Email: inaghfreerangefarm@gmail.com County: County Clare

Name:AndrewAgnew Tel: Email: whitemountainpork@gmail.com County: Louth

Name: DermotAllen Tel: 00353872516623 Email: winetavernfarm@gmail.com County: County Wicklow

Name: Chris Skelly Tel: 07849555290 Email: cskelly44@hotmail.com County: CountyArmagh

Name:Abby Davidson Tel: 07724443108 Email: abbyd65@gmail.com County: County Down

Name: Graham andAlice Lennox Tel: 01224875879 Email: dooniesfarm1@gmail.com County: Aberdeen

Name: Fairhill Services Ltd Tel: 07778568336 Email: rabfair@gmail.com County: Dumfries and Galloway

Name: Jane &Adam Mason Tel: 01456486738 Email: lynemhorcroft@gmail.com County: Inverness-shire

Name:Anita Withers Tel: 07718302681 Email: cliftonlodgesmallholding@gmail.com County: Roxburghshire

Wales

Name: MABeasley Tel: 07776292813 Email: mark.swimming@btinternet.com County: Cardiganshire

Name: Mick Larkin Tel: 07525423557 Email: mickjlarkin@btinternet.com County: Gwynedd

Name: Mary Benfield Tel: 01492518713 Email: gbenfi1021@aol.com County: North Wales

Name: Iolo White Tel: 07815795806 Email: iolowhite87@gmail.com County: Powys

Name: Fiona MacLennan Tel: 07783116399 Email: fiona@diverseecology.co.uk County: Argyll

Name: Clemancy Shadbolt

Tel: 07762317580 Email: keeperscottageandkennels@gmail.co m County: East Lothian

Name: Scott Morrison Tel: 01851643487 Email: westhavenpork@gmail.com County: Isle Lewis

Name: Sue Goodwin Tel: 07900036019 Email: taigilly@yahoo.co.uk County: Scottish Borders

Name: Robert M Fair Tel: 07778568336 Email: rabfair@gmail.com County: Dumfries and Galloway

Name:Alex Humphreys

Tel: 07454335556 Email: alex@balgoneestate.co.uk County: East Lothian

Name: Bob Pratley

Tel: 07834365959 Email: bob@tullich-highland.co.uk County: Ross-shire,

Name: Kerrie Chalmers Tel: 07875726063 Email: kerrie.chalmers@btinternet.com County: SouthAyrshire

Name: Nic & Dave Rae Tel: 01492580989 Email: nicolarae@hotmail.com County: Conwy

Name: Nicola Wardle Tel: 01690710093 Email: nantganolfarm@gmail.com County: Llanrwst

Name:Aden Foster Tel: 07493107731 Email: Sales@brandpod.co.uk County: Powys

Name: DavidAshton Tel: 07730899139 Email: daiashton@outlook.com County: Powys

Name: Catherine Jones Tel: 07856061833 Email: catherinejones1101@live.co.uk County: Flintshire

Name: Jonathan Furber Tel: 07973257311 Email: friarfurber@btinternet.com County: Minsterley

Name: Richard Lea Tel: 07779030676 Email: slichie@btinternet.com County: Powys

Name: Lydia Johnston Tel: 01691870511 Email: cownwyvalleyproduce2018@ gmail.com County: Shropshire

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