Oxford Sandy & Black Pigs

There is some variation in opinion on the origin of the Oxford Sandy & Black breed of pigs but it can be safely said that they are an eye catching and impressive pig. One of their other names, the rather sweet Plum Pudding, pig, alludes to their spotty marking. At best - as we believe all pigs are - an outdoor pig it is happy in a range of environments and is hardy and docile. They are, true to their stereotype, hugely sociable animals. This is very endearing when they are small as they follow you around and lie down to have their tummies scratched - and rather less endearing when they weigh 100kg and are eager for their breakfast.

At Wark we have a small but increasing pedigree breeding herd of Oxford's living outside all year round. They are managed to Soil Association Organic standards and are fed on a home produced mix based on barely grown on the farm. Their runs are on grass pasture where they have access to forage all year. The field runs are moved each year for health reasons. Wherever possible we like to supplement their diet with vegetables and fruit. They show a rather strange liking for bananas.

 

  






Pork

Oxford's are a medium to large pig and are suitable for both pork and bacon. They don't have such a strong propensity for running to excessive fat as some of the other traditional breeds. Some fat is of course an advantage, in both cooking and flavour and so it should not be regarded with too much apprehension, even though it may look strange compared to the lean machine that is a modern hybrid pig.

Our pork is produced from pigs kept until at least six months of age, in contrast to the more usual 3 - 4 months in a conventional system. The result of this is an unusual maturity of flavour in the meat, which also shows in a darker colour. We sell our pork as individual cuts or half or quarter pigs Buying a quarter or half pig is an economic way to purchase a range of cuts delicious pork at an per kilo price equivalent to a decent pack of sausages. The pork comes cut to a standard list of joints, chops and sausages and is bagged and labelled ready for eating or freezing. Typical quarter and half pigs provide 10kg and 20kg of meat respectively.

The sausages are made with a certified organic mix which do not include any artificial additives.

The bacon is hand crafted using salt and dark Muscovado sugar and then dry cured for at least 14 days before being sliced. The result is a tasty bacon which doesn’t shrink in the pan or swim in wetness. It is noticeably firmer and needs less cooking, particulalry when grilling.

We are also experimenting with more continental style sausages and air dried hams, we’ll keep you informed on their progress, or maybe come along and sample some of the trials at an open day.

For details on purchasing pork and bacon please see How to Order.