The Gloucester Old Spot Pig

Gloucester Old Spots (also knows as Gloucestershire Old Sports or simply as Old Spots) are an old breed of English pig that declined in popularity with the rise of factory farming. They are large pigs that are mostly white with black spots (hence the name) and tend to be fatter then more commercial breeds. As the public has become more aware about pig production, the breed has gradually become more popular as it is more suited to outdoor living.

Traditionally the Old Spot has been called the Orchard Pig: they were kept in the orchards and ate the fruit that fell to the ground before it could rot and cause disease problems for the trees. They are good foragers and do well in paddock situations too. Because it has more fat than commercial breeds it is able to withstand harsher temperatures in winter.

They are typically very calm, easy going and good natured. The sows are devoted mothers and the boars are rarely dangerous to piglets. The sows are known to produce a good quantity of milk for their litter, and to still be fertile into old age

It is said to be a bacon pig because its deep sides allow more bacon to be cut per pig, but it is equally suited to producing pork. Because of its docile nature and good mothering ability, it is a fine choice for small land holders wishing to raise some pigs for their own kitchen, or to begin producing a specialty product. Meat from Gloucester Old Spots is in the process of being registered as a specialty product in the EU. Meat from these purebred animals is regarded as being more flavorsome than meat from modern crossbred pigs.

The breed is still quite rare around the world, with an estimated population of only 2000. This population is spread across several countries, and largely maintained by enthusiasts. Hopefully the breed will become more common when the meat it produces has been registered as a specialty product and consumers show an appetite for it.