07/06/2026
Just a little insight 🧡🖤
It was sad to see Jeremy and Lisa giving up their lovely, and much loved, Oxford Sandy and Black pigs in Season 5 of the show.
We feel it is important to address some of the points raised in the show.
As many seasoned breeders and those rearing native breed pigs for meat know and appreciate, you cannot rear native breeds to the same timescales as modern, hybrid pigs. Feeding a high protein ration/more food will not make native breeds grow faster; it will make them fat. FACT. Try to finish a native breed pig in 5 months and you will end up with small, fat pigs.
Native breeds take longer to grow and mature. Properly fed, they will typically take around 7-8 months to reach pork weight and should and will have a little more fat than a modern, commercially reared pig. Yes, the costs of rearing are greater, but the difference in the final product is well worth the extra time and cost.
Time + fat = flavour. Pork from native breeds, especially the OSB is fantastic - succulent and full of flavour.
