Valuing OSB Pork - doing what we do best

I am the one always here, I live and breathe pigs. My sonThomas who works on a dairy farm also helps, mainly transporting to the abattoir as I have never managed to get the hang of reversing a car with trailer.

It is loving what we do, making a difference to the welfare of raising animals and educating people that mass produce; indoors and quickly raised animals is not the way forward for the food industry. Having said that, I don’t think, for all the hard work, we will ever be millionaires. It is a labour of love.

Our most popular pork produce is our Sausages, (Old English flavour and Pork & leek flavour), Gammon steaks, Bacon and Joints. Saying that, we don’t struggle to sell any cuts, chops and belly slabs are still in demand too. With this being a rural farming area, mainly sheep !! we stand out with our pigs!! there is still a good ask for joints for the traditional Sunday roast dinner. When our pork comes back on a Friday, we sell it fresh until the Monday, after which we place in the deep freeze. Pork is one product that freezes well.

Being a member of Wales ”Porc Blasus” : meaning delicious Pork, an on-line Welsh pork producers and butchers group, we receive lots of recipe cards which we enclose with our pork boxes and hand out with our sales. We are also linked with Mentor Moch Cymru who are developing the pig sector in Wales.

On average we have around 25-30 pigs on site (including our breeding stock) from a variety of ages. In the winter we keep our stock levels lower due to the more challenging weather, it gives us a chance to rest the summer paddocks too.

As I am writing this we have Boris the breeding boar, Mary hopefully in pig, she did not give us any litters last year, Elsie with a litter of 5 at nearly 3 weeks old, Blondy -our Iris sow- was served 10 days ago and Bonny our Tamworth with a litter of 2 ! (she crushed 5 ) . The twins will be a month old later this week. Then we have a mix of 3 to 6 month old growing pigs, to supply us with pork for the next few months. Always thinking 6 months ahead, making sure we have pork in the freezer and fresh pork for our pop-up stall each month.

Education: Our Pig Keeping Courses

The Oxford Sandy and Black Pig Foundation Charity is committed to preserving and promoting the heritage breed of pigs, known as the Oxford Sandy and Black pig. One of the ways in which the charity achieves this goal is through their Pig courses, which are designed to educate people about these unique pigs and their role in British farming.

The Pig courses offered by the Oxford Sandy and Black Pig Foundation Charity are suitable for a range of audiences, from those who are simply interested in learning more about these pigs, to people who are considering keeping them as a rare breed. The courses are suitable for smallholders, hobbyists, and anyone who is interested in sustainable agriculture.

The courses are available both online and on-farm, with options starting from just £65 per person.The online courses are instructor-led, meaning that participants can learn from experts in the field of pig farming.The courses cover a range of topics, including pig husbandry, breeding, feeding, pig regulations and welfare. Participants can also ask questions and engage in discussions with the instructor and other learners.

For those who prefer a more hands-on approach, the on-farm Pig courses offer bespoke training tailored to the needs of the individual or group. Participants can learn about pig handling, housing, and management, as well as practical skills such as farrowing, castration, and identification.

Education is one of the key goals of the Oxford Sandy and Black Pig Foundation Charity, and their Pig courses are a great way to learn about these unique pigs and their place in British farming. By taking part in these courses, participants can gain a deeper understanding of sustainable agriculture and the importance of preserving rare breeds.

For more information or to register your interest, email courses@osbpg.org