The Sandy Pig Magazine - Issue #5 Summer 2023

The S ndy Pig

Photo by Eugenia Porechenskaya

Oxford Sandy and Black Pig Foundation Charity

Photo: Mr & Mrs S Edmond

Photo by Kathleen

Lets Rootle - Summer has arrived

Hooray Summer is finally here, and the short cold, wet muddy days of Winter seems like some time ago now!

Work does not stop, for us pig keepers even when it’s dry and neither does getting covered in mud, although that may just be me. Waters to change, wallows to keep filled and muddy snouts being rubbed on us and keeping our pigs cool is all in a day's work.

I look forward to seeing your Summer farrowing's, as I may have mentioned (HeHe) or if you didn’t know I have two farrowing's coming up inAugust, unusual for me as I tend to try and have piglets for the Winter allowing for Spring weaners but as we all know things don’t always go to plan so you just have to adapt and roll with it.After hiring the charity scanner and using it probably about thirty times I think I have now mastered the art of it, it is a really good tool to check whether your gilts or sow are in pig if you are not sure and can be hired from the charity shop. I also look forward to seeing your young pigs grow over the summer so keep posting those pictures, you all inspire myself and others.

July is also the Oxford Sandy and Black Pig Group Charity’s 3rd Birthday, I hope you join us in celebrating, I am hoping to raise a few pounds for the charity by running a certain mileage in July and possibly hold a OSB pork Barbeque for Family and Friends. I am looking forward to using the new fundraising kit the charity has put together they look fabulous. It would be lovely to see what you all are doing to celebrate!

I hope you all have a fantastic Summer with plenty of pork on the menu and I would like to thank you for the support that you all give to the charity, your support really does help us to create a better future for our breed. We as a charity will continue to strive forward and remember our charity is your charity and we could not do what we do without you.

Best Wishes,

Lisa Corcoran Mentor – North of England

CELEBRATE WITH US THROUGHOUT

Yay, it’s nearly our 3rd birthday and we look forward to celebrating it with you.

After 10 years of beingThe Oxford Sandy and Black Group, we proudly becameThe Oxford Sandy and Black Foundation Charity on 20th July 2020.

To celebrate our third birthday we will be looking back together at what we have achieved and looking to the future at what more we can do together. We will also be launching our free fundraising packs to celebrate. These are full of lots of goodies, inspiration and support material to help you run your events successfully and to make it even easier for you to support our charity. Whether you are hosting a farm open day, competing in an event, having a stall at a summer country show, doing a coffee morning, helping to organise a community or school event, cake with friends, cuddles with your pigs or even a charity fundraiser, we hope you will join us to take the opportunity in your community to raise the awareness of our beautiful Oxford Sandy and Black and all the joys they bring us and the great work we all do. We would love to celebrate with you, your friends, families and pigs virtually on the big day and to see your photos on our social media platforms with the hashtag #OSBPGBirthdayCelebrations.

We will be keeping you updated on our fundraising packs on our social media platforms and our website to make it easier for you to register for your free fundraising pack for your up-coming events

Let's have fun together sharing ideas and ways we can raise awareness of our great breed and our OSBPG charity that is always here to support each and everyone one of you

We can't wait to see what you have planned.

As a charity we could not achieve as much as we have without you, our supporters. Thank you.

To register your wonderful ideas of fun and obtain your free fundraising pack, email: fundraising@osbpg.org

Upcoming Events & Replays

AnInterview withCatriona Cook

Back in 2020 we were proud to have an interview with Catriona Cook who was responsible for the Elsie and Gertrude line.

Tune in to this exclusive interview with Catriona Cook which was recorded by her daughter Tessa. Catriona's' history with the OSB dates back to the breed revival in the ’80s

BIG FATPIG

QUIZ

Get your ticket to the OSBPG Big Fat Pig Quiz 2023. £100 prize for the Winner

Lots of Auction items on the night Just £3 a ticket* per group/household

Join us virtually via Zoom on Friday 21st July at 19:00 BST

Exploringyour Barns(S1Ep1)

Kim Brook gives us a tour of her pig barn, explaining why she has it setup like she has, and some great tips and ideas to be gleaned here.

Tune in by clicking the image below

Click here to Buy your ticket

OSBPG Awards 2023

The moment has come for you to nominate your OSB Pork Producer and Pig Excellence achievers for 2023.

As we mark our third year, we celebrate the remarkable accomplishments of our independent pork producers, breeders, and keepers who tirelessly promote sustainable, high welfare, ethically raised, outdoor reared Oxford Sandy and Black Pigs. To recognise these individuals who deserve appreciation for their hardworkanddedicationsendyournominationsto: Awards@osbpg.org

RyecroftRareBreeds-PorkProducer AwardWinner2022

Catherine&KieranRoseblade PorkProducerAwardWinner2021

KathrynGreen-Smith-PigExcellence AwardWinner2021

Lisa Corcoran - Pig ExcellenceAward Winner 2022

OSBPG Pig Carcass Report

This report presents an analysis of livestock data, focusing on variables such as the type of animal, age, live weight, dead weight, and total dead weight.The dataset comprises information on various animals, including spent sows, spent gilts, spent boars, porker-boars, and porker-gilts.The objective is to explore relationships between these variables and gain insights into the characteristics of the animals and their processing outcomes.

Analysis and Findings:

The dataset consisted of 60 observations, with porker-boars being the most prevalent type of animal (39 instances), followed by porker-gilts (13 instances). Spent sows, spent gilts, and spent boars were less represented, with 2, 4, and 1 instances, respectively.

The animals' age ranged from 5.5 months to 3 years+, with an average age of approximately 8.23 months.The median age was 8 months, indicating a relatively even distribution.

Examining the live weight and dead weight variables, it was observed that animals with higher live weights tended to have higher dead weights, as expected.The live weight ranged from 53 kg to 217 kg, with an average of 99.23 kg.The corresponding dead weight ranged from 51 kg to 152 kg, with an average of 73.79 kg.

To provide a more comprehensive perspective, the total dead weight for each animal was calculated by multiplying the live weight by the carcass ratio.The total dead weight ranged from 26.5 kg to 149.78 kg, with an average of 75.97 kg.This metric takes into account both the live weight and the proportion of live weight retained as dead weight, providing a more accurate representation of the actual yield after processing.

Furthermore, the carcass ratio, representing the percentage of live weight that becomes dead weight, ranged from 50.00% to 97.14%, with an average of 76.67%.This indicates that, on average, approximately 76.67% of the live weight is retained as dead weight after processing. Variations in the carcass ratio suggest differences in processing efficiency and the proportion of non-utilisable parts.

Conclusion:

This analysis of livestock data highlighted the relationships between the type of animal, age, live weight, dead weight, and total dead weight, with a total of almost 6 tonnes of OSB Pork produced in 2023 so far.The findings indicated that animals with higher live weights generally yield greater dead weights and total dead weights after considering the carcass ratio. Understanding these relationships can aid farmers, processors, and researchers in making informed decisions regarding breeding, feeding, and processing practices.

It is important to note that this analysis is based on a specific dataset, and further investigations, larger sample sizes, and statistical tests may be required to obtain more comprehensive and robust conclusions. Nonetheless, this initial analysis provides valuable insights into the characteristics and outcomes of the examined livestock, incorporating the total dead weight metric for a more accurate representation of yield after processing. .

SUSTAINABLE PIG FEED - Launched

Now released and being produced. The feed is now being trialled with the first mill in the South West, with whomApheya have existing business relations, Harpers Feed in Holsworthy.

Victoria Phillips - leading pig nutritionist - of Apheya Animal Nutrition has formulated the feed specifically for our breed type taking into consideration all the nutritional aspect for rare and traditional pig breeds.

Nutrition, essential amino acids and protein are the main processes for good muscle, tissue and bone growth in our

Fortunately grain has come down and is reflected in the price, however peas and beans are still high and difficult to obtain.

Harpers produce 20kg bags and as the feed will be made specially to order production will go ahead on 3 tonnes and above as it would not be cost effective to make the feed for say 100kg. Going forward, there is nothing to say that pre-orders may be taken whereby Harpers may store ready for pick up but this will have to be discussed. Delivery is also an option.

The feed is not cheap nor is it expensive but, as mentioned in our last issue, is indicative to the requirements that necessitates healthy growth and sustenance to our pigs in all stages of their growing life. It will be in pellet form sized at 5.5mm and come in 20kg bags, with a minimum shelf life of 3 months which is standard. Priced at GBP10.90 per bag.

Payment structure will be at end of month of delivery, as you would have currently with your local farm store. For the first orders please would you contact the charity via the email below. Thereafter it will be direct to Harpers.

The process and feed formulation has been very carefully put together, sourcing mills up and down the country to produce the feed has been positive. Apheya are using Harpers Feed to do the first pilot run so we can identify any adjustments to the mechanics of the logistics and put right before adding other participant mills.

For further information please email feed@osbpg.org

Listen to Victoria on feed and nutrition here

OSBPG Farrowing Update

Analysis of Sow Line and Boar Line by Region and Month

With out OSB Breeding programs, efficient management and breeding practices are crucial for maintaining healthy livestock populations.The analysis of data based on various parameters provides valuable insights into breeding patterns and performance. In this report, we examine the data on sow line and boar line categorised by region and month, shedding light on breeding outcomes.

Starting with January, we observed notable results across different regions. In Scotland, the pairing of Lady as the sow line and Jack as the boar line resulted in the birth of 5 piglets. Similarly, in Central region, the combination of Clare and Clarence yielded 10 piglets, showcasing a successful breeding outcome. Meanwhile, in North region, the pairing of Sybil and Clarence produced 7 piglets, indicating moderate results.

Moving on to February, the Central region witnessed the influence of sow line Clarissa and boar line Alistair, resulting in the birth of 7 piglets.The South West region showed promising results with Cynthia andAlistair, delivering 12 piglets. In the North region, the combination of Gertrude and Jack proved fruitful, resulting in the birth of 10 piglets.

As we delve into March, we notice diverse outcomes across regions. Scotland experienced a successful breeding season with Elsie andAlistair, producing 11 piglets.TheAnglia region showed moderate results with Iris and Clarence, while the North region saw a significant outcome with Iris and Jack, resulting in the birth of 12 piglets.

April revealed interesting trends, with Scotland exhibiting a balanced outcome betweenAlison and Jack, resulting in the birth of 9 piglets. In the South West region, Clare andAlistair showed promising results, delivering 12 piglets. Meanwhile, the North region witnessed the influence of Gloria and Jack, leading to the birth of 10 piglets.

May showcased the Central region's success, with Cynthia and Jack producing 12 piglets.The South West region experienced a mixed outcome, as Sybil andAlistair resulted in 5 piglets. Wales showcased the combination of Gertrude and Jack, leading to the birth of 3 piglets.

In conclusion, the analysis of data based on sow line and boar line, further segmented by region and month, highlights the varying breeding outcomes without breed.The next step we need to take with this data is to go back to the source and understand how many of these piglets were to breed standard and selected for breeding from, with an average of 1.5 pigs per litter exceeding the standard, we would expect this be be around 90 pigs, but this needs further validation and analysis.

Oxford Sandy and Black Pig Foundation Charity - Official

App

The FREE application from the Oxford Sandy and Black Pig Foundation Charity #1190469. www.oxfordsandyblackpiggroup.org

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

-Access to our Breeders Map

- GSAProgram

- and loads more

Valuing OSB Pork - doing what we do best

MEATing our OSB Pork Producers

Nicola & Louise Goodings - Primrose Farm Meats

Our Oxford Sandy and Black Pig Journey

In 2021 our search began, initially looking for two weaners for our own consumption, however this soon changed when we purchased two eight-week-old registered pedigree Oxford and Sandy Black Pigs. The breed, as we all know, is noted for its many qualities such as excellent temperament and mothering abilities, which confirmed our thoughts that the OSB is the excellent choice.

In 2022 our search began looking for a boar to hire, Kim soon popped me in touch with a contact from Suffolk, they kindly dropped off Ed who did the deed and inApril we were blessed with 12 gorgeous piglets from the two gilts. The piglets were reared outdoors fed on copious amounts apples and vegetables. The proud moment came in October when the first home bred, outdoor reared pork was featured at our local farmers markets and via farm collection.

Valuing OSB Pork - doing what we do best

In that same year, my daughter, Louise, decided to purchase some Oxford Sandy and Black weaners fromAndrew O’Shea. This was the beginning of Primrose Farm Meats’exciting journey, with first selling our amazing OSB pork. We received fantastic from our customers such as: succulent flavour, awesome crackling, melt in your mouth joints, tasty sausages to name a few.

We have now converted and utilised a container, which is conveniently situated at our farm yard, this houses the fridges and freezers. We also gained our Food StandardsAgency Hygiene rating, which we are very proud to say is 5 stars!

To meet the demand for such an amazing product we now have our own OSB boar and our sow herd is increasing, exciting times ahead.

Our pop-up shop, featuring our own produce, would appear at the bottom of the farm once a month, attracting customers who consistently provide positive feedback.The shop takes the form of a homemade shed equipped with electricity to power fridges and freezers, ample table space, and prominently displayed OSB leaflets. In addition to our produce, we proudly offer our own home-bred native red poll beef, grass-fed lamb, fresh chicken, and free-range eggs.This year, we are excited to introduce seasonal vegetables into our selection. Our journey continues, thanks to the incredible support of the OSBPG charity that cares for and loves our OSB.

Education: OSBPG 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

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

COPING WITH HEAT STRESS

HEAT STRESS

Looking for signs in our pigs who may be stressed during the hot summer months is paramount. What should we be noticing and how can we help.

Observations of heat stress:

● Gaping mouth

● heavy panting

● blotchy red patches on skin maybe observed (dependent on breed).

● Unusual behaviour such as lying in their toilet area - particularly common if indoors.

Actions to be taken:

● Water - Ensure there is clean and fresh and there is a regular supply at all times.

● Ventilation - Fans are a nice way of cooling the sow and ensuring air flow is distributed evenly.

● Arks - Painting your pig arks white will reflect the sunlight and reduce the heat by 4 degrees which if accommodating a sow with weaners will be greatly appreciated. Insulation in the pig arks is an added bonus

● Consider changing feeding times - feed the cooler parts in the day. Early mornings and later evenings. Appetites are suppressed due to hot weather. Particularly for the pregnant sow/gilt it is important as they need to eat to keep their production of milk up.

● Wallows -All paddocks should have good sized wallows that will allow enough room for all to enjoy. Wallows that are to entertain a sow with litter ensure that the wallow is not deep but shallow and wide. For indoors, wet concrete floor or, if you are able, use water sprays/misters.The use of wet towels placed on pigs is a method often used to cool our pigs down, say, if at a show or in an emergency - if the weather is too hot then perhaps think again about taking your pigs to a show.

● Shade - Useful items often used is old bed sheets, parasols, shelters made out of fence posts with metal profile sheeting on top or even white plastic mesh and old sails. In all cases, ensure that they are secure.

● BOARS - a hot boar is an unproductive boar. Heat affects the production and quality of semen and can take up to 8 weeks for the production semen to gain quality.

● Sows post-service - Sows are most susceptible to heat stress seven to 14 days post service. It is paramount that sows are kept cool with adequate shade, wallows and sprinklers.

● Dry sows - Heat stress can also be responsible for a hormone deficiency that assists pregnancy.Therefore do ensure that at all times sows have a cool, shaded patch.

● Lactating sows -To help keep sows cool, it may be helpful to wet the sows’necks with cool water and around the ears, under the chin and if you can wipe the underline occasionally but be cautious not to get piglets wet.

● Grower and finisher - Finishing our pigs indoors and to avoid heat stress. Spread the pigs out therefore allowing the pigs to have space between them, therefore ensuring that they are cooler or able to become cooler by having access to more space and able to lie on their own to cool down if they so wish.

DO NOT THROW COLD WATER DIRECTLYONYOUR PIG INAN EMERGENCY

OSBPG Competition Time

We have a clever clogs in our midst, they have been busy upgrading all the feedmills’pellet dies and replacing all the discs. Here’s two we found laying around, as you can see there are two discs one has 6.6mm holes and the other has 10.5mm holes.

Can you guess the number of holes in each?

Email Comp@osbpg.org with your name and address

OSBPG Polo Shirt up for Grabs

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 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 OSBPork Labels here .

by Evangeline Roser

Clair Roser (Mummy) interviewing my daughter Evangeline aged 6yrs old. We live on an 8 acre smallholding in Ceredigion, Wales that we are trying to fill with rare breed animals.

What do you think about farming?

I love it when I go out into the rain and play with my two Oxford Sandy & Black pigs ‘Pork & Bacon who has been renamedTrouble as she is so naughty!'. I love it when my Rhode Rock chicken ‘Precious’is in the sun as she shines turquoise. I love to watch my sixteen Soay sheep grazing the grass.

What does farming mean to you?

That I love my animals and the view of my farm.

Farming through the eyes of a child

How do you get involved with the farm?

I love letting my ten chickens out in the morning. I love playing with my two lurchers ‘Promise & Hennessy’. I also like to give my six Khaki Campbell ducks a shower. I love rooing my sheep. I love spending time with Mummy collecting vegetables to put on our vegetable stall and eating the strawberries which are my favourite fruit to eat! I also love selling my artwork on our vegetable stall too!

What is important to you when you see Mummy & Daddy farming?

I love seeing Mummy & Daddy taking care of our animals.Team work makes the dream work!

Do you find farming lonely?

I do find it lonely but I really enjoy the company of my animals too.

Farming through the eyes of a child

What do your friends think about you living on a farm?

My friends love visiting the animals, especially collecting the eggs that we let them take home to eat.They also love that on my birthday, my Daddy takes them for a ride in the trailer attached to the ride on mower!

I hope you enjoyed reading my experiences as much as i have enjoyed sharing them with you.

Evangaline Rosier, aged 6

Genetic Spread Allowance

As of 29th June 2023, the charity has supported the move of 45 pigs all across the UK, adding key bloodlines to regions without or with low levels. Our supporters have clocked up a whopping 14,762 miles, this is the same as orbiting the planet Mars twice

The pigs themselves have travelled 7,381 miles, this is almost the same the length of the UK coastline

Since the last update we have supported the moves of a Lady in-pig and Jack Boar to Scotland which is a massive step for the breed getting these lines into the country. We also supported two Gertrude gilts from the east to the west of England.

Our program has donated £4,725 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.

Getting your gilts and sows in pig!

In the commercial world we have strict service protocols and I would like to share some of these key points with you to maximise your chances of getting your gilts and sows pregnant.

1. Day 18 after previous season started, start bringing the sow to the boar.Allow full body contact for at least 30 minutes twice daily. Remove the boar in between times. This is because the sows get too used to the boar presence and oestrus expression can be negatively affected.

2. Repeat this Day 19 – 24 or until the sow/gilt shows a standing reflex to firm back pressure.

3. Once a standing reflex is shown, she is ready for service. Do not delay service in gilts or returning sows.

4. Natural service: supervise (if safe to do so) – boars have a notoriously bad aim!

5. Artificial insemination: while in the presence of the boar (if possible), part the vulval lips and insert catheter inwards and upwards. Foam tip catheters feel like going over a speed bump when locked in the cervix. Spiral tips twist anti clockwise.Agentle pull backwards will confirm the catheter is locked in the cervix.Attach semen bag and allow semen to be drawn in naturally. Do not squeeze the bag. If she is properly stimulated (back pressure, flank rubbing) the uterine contractions will draw the semen in naturally. In sow this can take up to 12 mins; in gilts up to 20 mins.

6. ServeAM and PM. Repeat until standing reflex is gone.

7. For a week prior to service ad lib feed a lactator ration to maximise egg numbers and egg quality which will enhance implantation.

8. No management changes in the 4 weeks post service including mixing or moving. This can affect implantation.

Ensure all vaccinations e.g. EryParvo, are up to date at least 3 weeks prior to service.

If your sows/ gilts are failing to cycle or are showing irregular cycles, there are hormone treatments available which can help to either synchronise and time service correctly or to re-start cycling. Please discuss these options with your vet.

Why not tune into our podcast by clicking the image above.

Photo: Justin Newman

YourThoughts FromKathrynGreen-Smith

Pigs

In 2016 my late husband and I managed to acquire an adjacent paddock to our property, taking the smallholding to just over 1 acre - which, excitingly gave us more than enough space to get a couple of weaners in addition to our chickens and ducks.

We were given River Cottage’s “Pig & Pork” book, where OSBs were recommended as an ideal first timer’s pig breed! 2017 - we went to River Cottage and did their “Pig in a Day” course. Sadly later that year my first husband died.

I was, however, determined to continue to forge ahead with my dream and get some pigs!

2018 - my first pigs - OSB gilts 1&2 from Ian Lawrence &Amanda Packford-Garrett (The Oldlands Herd)

When the time came, I borrowed a livestock trailer from friends and another friend kindly offered to drive us to the abattoir.

I met Martin online (Muddy Matches) in the summer of 2018 and discovered we had a lot in common, both having dogs, a shared love of the countryside, good food and sustainability, and our aim of becoming as self-sufficient as possible - and fortunately it turned out Martin was open to the idea and keen on having more pigs!

Pork collection day arrived and with the help of my sister and brother-in-law Melissa and Keith Winch, we drove to the abattoir to collect the pork. Everyone was blown away by the delicious pork from my first pigs. They still help us out each time with ‘pork day’!

2018 - I went to River Cottage again, this time with my stepson Daniel for their “Smoking & Curing” course.

We also decided to invest in our own livestock trailer for the future.

Our next pigs 3,4 & 5, however, were British Saddlebacks (from Sussex Saddlebacks) as we needed them to be ready at a specific age/size to use one as a hog roast for Martin’s 50th in November 2019... and there were no local OSB weaners available... that party then also, to my surprise on the night, became our engagement party!

Our subsequent pigs have all been OSBs and the following were also from the Oldlands Herd:

6&7 - gilts

8&9 - gilts

10&11 - boars

We also decided to add sheep to our smallholding at the beginning of 2020, and we have so far managed 2 years of lambing. We currently have a very small flock of 3 Poll Dorset sheep to breed from. We also have quail and guinea fowl and our 2 dogs Jacker, a Springador, and Tess, a short-haired Border Collie.

We have found each pig has its own individual personality traits, whether male or female and all are incredibly intelligent. 15 is most enthralled by the treat ball and he looks for it after each meal as I add a handful of pig rolls to keep him entertained!

Our latest two lots of OSB weaners have been from our friend Ivan Ponder-Sigston atThe New Forest Care’s Outdoor Learning Centre in Romsey, half an hour away:

12&13 - boars

14&15 - our current boars, off next month (July)...

On 18 June 2022 Martin and I finally married! (Our wedding had to be postponed twice due to the Covid pandemic restrictions.)

OSBPG & OSB Rare Breed Pork

We joined the OSBPG and OSB Rare Breed Pork Group on Facebook in 2020. I love cooking - and Martin is definitely the BBQ king!

I have enjoyed making several cook-a-long videos for the OSBYouTube channel (more planned in the future), helped byAndrew O’Shea’s amazing editing skills!You can find all the cook-a-long videos from the Oxford Sandy Black Pig Group Foundation Charity onYouTube, as well as many other informative videos.

We are gluten-free so we always like to have plenty of gluten-free sausages made from our pork.

In addition to curing and smoking our own bacon I make OSB prosciutto-style ham and currently have one air-drying outside which should be ready in time for Christmas.

2023 - I am going to River Cottage again in October to do their “Advanced Charcuterie” course so looking forward to making our own chorizo, salami and more from our wonderful OSBs in the years to come. Martin is also planning to do their “Pig in a Day” course towards the end of the year.

The OSB charity is the first and currently only pig breed charity and has such a wonderful supportive and friendly community.This was especially important and appreciated during the Covid pandemic lockdown when the charity hosted regular zoom meetings to check in with fellow pig keeping members.

Last year we were thrilled when Kim visited us during her second OSBPG road trip tour. So lovely to meet in person and cement our friendship.

We regularly support fundraising for the Charity and purchase the fantastic merchandise from the Oxford Sandy and Black Pig Group’s online shop. (We have an apron, tea towel, chopping board, polo shirts, fleeces, bobble hats and a cap and also buy the OSBPG calendar and Christmas cards, too!)

I also volunteered to help the charity in December 2021 by collating OSBPG members’ pork recipes for the OSBPG cookbook ‘Pork-licious’ which was published the following year - a big thank you to everyone who emailed me their recipes and photos!

Subsequently, I assisted in designing the OSB pork labels for OSBPG members earlier this year.

I am now going to be helping the charity by continuing to collate data from members for ‘Porktastic’- noting location, sex, age, live weight and dead weight of everyone’s OSB pigs and what was made from them. So don’t forget to let me know when that time comes for your pigs!

In 2021 I was thrilled to have been voted the winner of the OSBPG ‘Pig Excellence Award’- the first recipient, too.The beautiful award, made byAndrew, had pride of place for the year!

2023 - I am going to River Cottage again in October to do their “Advanced Charcuterie” course so looking forward to making our own chorizo, salami and more from our wonderful OSBs in the years to come. Martin is also planning to do their “Pig in a Day” course towards the end of the year.

The OSB charity is the first and currently only pig breed charity and has such a wonderful supportive and friendly community.This was especially important and appreciated during the Covid pandemic lockdown when the charity hosted regular zoom meetings to check in with fellow pig keeping members.

Last year we were thrilled when Kim visited us during her second OSBPG road trip tour. So lovely to meet in person and cement our friendship.

The future?

Continue doing what we do on our smallholding and living our ‘good life’including - of course - keeping OSB pigs to enjoy delicious pork with family and friends! ❤

Ingredients (4 portions)

● 500g OSB pork fillet, cut into strips

● 25g vegetable oil, 25g butter

● 100g fine diced onion or shallots, 200g button mushrooms, sliced

● 1 measure brandy, 500ml double cream, 20g grainy mustard, season with a little chicken bouillon,

● salt and milled pepper

Fillet of OSB Pork Stroganoff

By Chef Willie Pike MBE

Method

1. Sauté the pork strips in a hot pan with the vegetable oil, remove and keep warm.

2. Add the butter to the pan followed by the onions and sliced mushrooms, and cook until softened.

3. Add the brandy (beware of flames), the mustard, the cream and any residual juices from the meat.

4. Reduce to the desired consistency and season with a chicken bouillon and salt and milled pepper.

5. Warm the pork strips back in the sauce and serve immediately with plain boiled or braised rice.

This recipe and more can be found in our cook book “Pork-licious” which can be purchased from our online shop here

England (continued)

Lucy Middleton

lucyparadiseproduce@gmail.com

07985 732753

EastYorkshire

Nicola & Mark Johnson

nicthomason@hotmail.com

04477 003520

Essex

Emma Costley-White

emma@scrubditchcarefarm.org.uk

07966 255631

Gloucestershire

Matt & Sarah Horne

sarah.a.horne@googlemail.com

07721 023866

Hampshire

CliveAllcorn

angela.pratt@watamu.co.uk

07805 067114

Kent

Mike & Jayne Carter

ryecroftrarebreeds@outlook.com

07533 410068

Lancashire

Kevin Jackson wilties@hotmail.co.uk

07973 424833

Leicestershire

Andrew O'Shea

Enquiries@slatehousefarm.co.uk

07590 381188

Lincolnshire

Lucy Ball

mball.3@aol.co.uk

07725 368768

Gloucestershire

Natasha Powell natasha-j101@hotmail.co.uk

07866 541088

Herefordshire

Graham Bellingham

gj.bellingham@btinternet.com

07889 969089

Kent

Kelly Gibson cotleafarm@gmail.com

07775 176403

Lancashire

Andrew Rock rock.sunnyside@sky.com

07539 038574

Lincolnshire

Russell Gleeson russ.gleeson@gmail.com

07968 769251

Lincolnshire

Kyle Ratcliffe farm@curlyslegacy.co.uk

07875 507937

Kent

Heber Hargreaves hargreavesheber@googlemail.com

07834 986171

Lancashire

Lucy Kenney

lucy.kenney@btinternet.com

07570 137133

Lincolnshire

Jonathan Furber friarfurber@btinternet.com

07973 257311

Minsterley

England (continued)

Nicola Goodings

primrosefarmmeats@gmail.com

07518 449883

Norfolk

DarrenAshton darrenashton1@gmail.com

07368 888422

nottinghamshire

Ian &Amanda Lawrence

oldlands.osb@btinternet.com

07857 648199

Oxfordshire

Alan & Natalie Lewis

arl1986@hotmail.com

07841391986 or 07841391986

Shropshire

Dawn Horler

motormend@hotmail.com

+441934621595 OR 07977665073

Somerset

Dawn Stevens

kinecroftsmallholding1@hotmail.co.uk

07502 226843

Wiltshire

Sally Dunkley

hello@thedoodales.co.uk

01653 694530

NorthYorkshire

Scott Lynas

scottlynas1990@gmail.com

07730 391441

NorthYorkshire

Harry Bowler littlewildfarm@outlook.com

07957 394684

Oxford

Pat & John Pimlott beef@parkhillfarm.co.uk

07450 358812

Shropshire

Louise Lyons reddeerfarm@hotmail.com

07779 298468

Somerset

Linda & Sebastian Hricko

lindahricko@gmail.com

07528 018668

Warwickshire

MandyAbberley

abberleyfarm22@gmail.com

07903 765292

Oxfordshire

Mike Thompson

farm@dumblehole.co.uk

07764 926627

Shropshire

Harriet Gallagher harrietmarshall@icloud.com

07949 977134

Somerset

Rachel Rivers

rachel.rivers.uk@gmail.com

07795 908450

Wiltshire

Mr Daniel McSorley

staff@choldertoncharliesfarm.com

07787 590856

Wiltshire

Lucy Blumberg

blum93@icloud.com

07896 723913

Worcestershire

England (Continued)

Liz Hinton

lizhinton@doctors.org.uk

07717 872444

Worcestershire

Ireland

Stuart & Kim Cooke

stuartcooke86@yahoo.co.uk

00353 874025189

Cork

AndrewAgnew

whitemountainpork@gmail.com

Louth

Northern Ireland

James Girvan

jamesgirvan@hotmail.co.uk

07703 176140

CountyArmagh

Gerard Rynne

inaghfreerangefarm@gmail.com

000 353 831482798

County Clare

DermotAllen

winetavernfarm@gmail.com

00 353872516623

County Wicklow

Robbie Neill

stonebridgesuffolks@hotmail.co.uk

07762 194559

County Down

Chris Skelly

cskelly44@hotmail.com

07849 555290 CountyArmagh

Abby Davidson

abbyd65@gmail.com

07724 443108

County Down

Scotland

Graham andAlice Lennox

dooniesfarm1@gmail.com

01224 875879

Aberdeen

Alex Humphreys

alex@balgoneestate.co.uk

07454 335556

East Lothian

Bob Pratley

bob@tullich-highland.co.uk

07834 365959

Ross-shire,

Kerrie Chalmers

kerrie.chalmers@btinternet.com

07875 726063

SouthAyrshire

Fiona MacLennan

fiona@diverseecology.co.uk

07783 116399

Argyll

Jane &Adam Mason

lynemhorcroft@gmail.com

01456 486738

Inverness-shire

Fairhill Services Ltd

rabfair@gmail.com

07778 568336

Dumfries and Galloway

Arngask Home Farm

hello@arngaskhomefarm.co. uk

07543 199609

Perth and Kinross

Anita Withers

cliftonlodgesmallholding@gmail.com

07718 302681

Roxburghshire

Sue Goodwin

taigilly@yahoo.co.uk

07900 036019

Scottish Borders

Wales

MABeasley

mark.swimming@btinternet.com

07776 292813

Cardiganshire

Jay Turrell

admin@buckleberrybridge.co.uk

07361 666298

Carmarthenshire

Mick Larkin

mickjlarkin@btinternet.com

07525 423557

Gwynedd

Aden Foster

Sales@brandpod.co.uk

07493 107731

Powys

DavidAshton daiashton@outlook.com

07730 899139

Powys

Nicola Wardle nantganolfarm@gmail.com

01690 710093

Llanrwst

Richard Lea slichie@btinternet.com

07779 030676

Powys

Lydia Johnston

cownwyvalleyproduce2018@gmail.com

01691 870511

Shropshire

Nic & Dave Rae

nicolarae@hotmail.com

01492 580989

Conwy

Mary Benfield

gbenfi1021@aol.com

01492 518713

North Wales

Iolo White

iolowhite87@gmail.com

07815 795806

Powys

Catherine Jones

catherinejones1101@live.co.uk

07856 061833

Flintshire

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