What Are Rare Breeds

It originated around the Berkeley Vale on the southern shore of the River Severn and was frequently kept in orchards. In the Severn Valley, Gloucestershire Old Spots pig was traditionally raised on windfall apples and was known at the time as the Orchard Pig. Despite these humble origins, both The Prince of Wales and The Princess Royal keep GOS pigs on their respective Gloucestershire estates.

From the British Pig Association: “Although if old paintings are to be trusted, there have been spotted pigs around for two or three centuries, the Gloucestershire Old Spots has only had pedigree status since the early 20th century.” T he breed society dated back to 1913. The Gloucestershire Old Additionally, the GOS gene pool has contributed to the American Spot. Spots was the first breed of any species in the world to be accorded Traditional Specialty Guaranteed status by the EU Commission in recognition of the special qualities of its meat.

The breed was regarded as thrifty and excellent foragers, supplementing their feed with roots and vegetation. The breed has excellent maternal instincts and even temperament, as Old Spots tend to be very calm, good-natured animals, another trait that makes them desirable to homesteaders and small farmers. The females tend to be very devoted mothers, while the males seldom pose a threat to piglets.

The Gloucestershire Old Spot pig today has a very fine carcass and produces top quality meat for all purposes, be it pork chops, roasting joints or sausages. Meat of this quality is in demand by the more discerning public.

It originated from English county Berkshire in mid England, and was the first breed to record pedigrees in herd books. Important strides in breed improvement took place between 1820 and 1830, much of which is attributed to Lord Barrington. During the 19th century the breed became very popular, enjoying patronage from the aristocracy, including Queen Victoria.

Its popularity was reflected in the show ring as by 1877, Smithfield offered separate Berkshire classes and during the last 17 years of the 18th century, the breed produced 12 Smithfield champions, including pigs exhibited by members of the Royal Family.

During 1823 the first Berkshire was exported to the USA. This trend continued throughout that century and then at the end of the 19th century, herds were also established in Australia and New Zealand. From that time, and during the first half of the 20th century, the breed grew in popularity reflected by successes at many leading shows.

Their colour varied from black to sandy red; they were also sometimes spotted and had variable white patches. As with all coloured pig breeds, the Berkshire suffered a serious decline in popularity following World War II when the demand for leaner bacon from white-skinned pigs increased.
However, due to a few loyal stalwarts, the Berkshire survived. Today’s increasing interest in traditional meat produced extensively has renewed interest in the breed. Although it is a coloured breed, the meat dresses out white and, an ideal carcase weighs between 36kg and 45kg.

A number of breeders have developed their own specialised markets for Berkshire pig meat and Berkshire breeding stock are also in demand overseas – especially in Japan. The Japanese designation of the breed, “Kurobuta”, and Japanese buyers still consider Berkshires from Britain to have the best taste and flavour.

Berkshire pork, prized for juiciness, flavour and tenderness, is pink-hued and heavily marbled. Its high fat content makes it suitable for long cooking and high-temperature cooking， and makes the meat darker, firmer, and more flavourful. High PH is a greater determinant than fat content in the meat’s overall flavour characteristics. Berkshire pigs are usually free ranging, often supplemented with a diet of corn, nuts, clover, apples, or milk.

The Large Black is a breed of domestic pig native to Great Britain, particularly Devon, Cornwall and Essex and originates from the Old English Hog established in the 16th and 17th centuries. With its lop ears and long, deep body, the Large Black is Britain’s only all-black pig, which helps protect the pig from sunburn in sunny climates. Extremely docile, and very hardy, it is ideally suited to simple outdoor systems. These characteristics, coupled with its black skin, make the Large Black ideal for a wide range of climatic conditions.

Large Blacks are best suited for pasture-based farming due to their strong foraging and grazing ability. By 1930s, Large Black had been exported to most of mainland Europe and to North and South America, Africa and Oceania.

Due to its pedigree, the Large Black pigs retain the traits of their ancestors that lived on the pastures and woods of England in the 16th and 17th centuries.

It was once one of the most popular breeds of pigs in Europe until pork production was moved indoors by huge commercial hog operations. With the all-natural and Slow Food movement, the Large Black is experiencing

renewed interest and huge demand. The pork is micro-marbled for a moist product on the grill or in the oven. The texture of the pork is extra tender due to the short muscle fibres, which has earned it a place in some of the most exclusive restaurants in New York and Europe. The meat is slightly darker in colour with an old-world flavour. Large Black pigs are also famous for their bacon of exceptional quality.

The Oxford sandy and Black pig has existed for around 300 years, one of the oldest British pig breeds. This breed is commonly referred to the “Plum Pudding Pig”, after its appearance or the “Oxford Forest Pig”, after its origin.

The breed has many good qualities, particularly it’s excellent temperament and mothering abilities. Prolific and hardy it is particularly suited to outdoors systems, being good foragers A medium to large pig with good length and a deep body, good quarters and fine shoulders, strong legs and feet and well set on, giving a free and active gait.

A moderately strong head, straight or slightly dished with lop or semi lop ears. The breed produces meat of very high quality and succulent flavor, and high quality bacon and ham.

The British Saddleback is the amalgamation of two breeds: the Wessex Saddleback and the Essex. The respective breed societies amalgamated in 1918 and the herd books followed suit in 1967 when the British Saddleback breed was established. Due to its hardy and mothering ability, this breed has secured a niche in outdoor and organic production.