The Oxford Sandy and Black is a fantastic pig, a strong commercial proposition that is also full of history and character, according to Rare Breeds Survival Trust chief executive Christopher Price.
It comes after focus on the breed in the latest Clarkson's Farm series, where Jeremy Clarkson was told his pigs were only of use for sausages.
"Although still rare, the breed has seen its population start to re-build as more and more farmers and smallholders demonstrate the business opportunities that the breed can offer," he said.
"Whilst the pigs reared on Clarkson's Farm were small and had too much fat, many successful Oxford Sandy and Black producers are applying the right management techniques to deliver excellent produce which sells for a premium, while also being able to minimise input costs."
Oxford Sandy and Black
The Oxford Sandy and Black is known for its distinctive sandy colouring with black patches. Known as the ‘Plum Pudding Pig' after its appearance, it is also called the ‘Oxford Forest Pig' due to its origins centuries ago in the ancient Wychwood Forest.
There is good reason why the Oxford Sandy and Black was so popular with farmers and smallholders for centuries. A medium to large size breed with semi-lop ears, the Oxford Sandy and Black is hardy, docile and grows a thick coat for outwintering.
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Well reared, these pigs produce quality pork bacon and ham with beautiful flavour and texture, and a good meat to carcass ratio. While still slow grown, the breed finishes among the fastest and leanest of the traditional pig breeds and as a lighter-boned pig, provides a good meat to fat ratio.
The Oxford Sandy and Black has excellent temperament and mothering abilities, functions well under most management systems and as a natural grazer and rooter it helps manage vegetation and promote habitat diversity.
Like every livestock breed, native or otherwise, the highest quality Oxford Sandy and Black produce requires the right approach to breeding and management, particularly feeding.
Weaners should be allowed to grow slower and make muscle rather than fat, this approach should be continued to allow the beautiful marbling and depth of flavour.
Giving the pigs the freedom to root and dig helps the Oxford Sandy and Black put on muscle instead of fat and grow leaner and stronger.
Waiting until pigs are the right size, and finding the most suitable local abattoir for native pigs, helps ensure the butchery process maximizes the outputs from each animal.
High quality Oxford Sandy and Black produce, marketed with a narrative drawing on the breed's heritage and provenance, is valued by customers and sold for a premium around the country.
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For the past eight years Louise Urquhart in Aberdeenshire has reared Oxford Sandy and Black pigs, selling their premium produce through her business Ms Urquhart's Farm Kitchen. The herd is a key part of the family's mixed farm, which also includes over 100 Aberdeen Angus cattle and 550 cross ewes.
In 2025 the farm finished 150 Oxford Sandy and Black pigs, this year she is aiming for 200. The premium pork chops, rolled bellies, own-recipe sausages and highly popular bacon, are sold in the Ms Urquhart's Farm Kitchen farm shop, at farmers markets, and at local events.
Ms Urquhart said: "We chose the breed for their characteristics and because they are so distinctive. At first, we did not have our feeding right but we learned from our mistakes.
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"We developed a good rationing system, where their food is increased as the pigs grow but still carefully managed so they do not get overfat. We find that carcasses at around 75kg are the ideal balance, resulting in a good cutting pig that is also great for bacon, which is a big seller for us.
"Our customers appreciate the delicious Oxford Sandy and Black taste and texture, and they appreciate what goes into production of our premium products.
"This means we can be price-makers not price-takers, which is important as we are rearing for longer for the slow-grown quality, and as we do not benefit from economies of scale."
Find out more about all the UK's native pig breeds at www.rbst.org.uk
