The Gloucester Old Spot is one of several rare breeds of pig, although it is arguably the most numerous. It has been around for many years, known by various names such as the Orchard Pig, the Cottager's Pig, Closter Spot and just Old Spot. Originating in the Berkeley Vale in south west England, it was common in the apple orchards and dairy farms of small holdings in the area where windfall apples and dairy products supplemented its main diet of pasture. Several sources believe it to have been developed from crossing the original Gloucestershire pig with the old type Berkshire. Spotted pigs have appeared in paintings over the last two or three centuries.
The Breed Society was formed in 1913, much later than similar organizations concerned with the promotion of cattle, sheep and horse breeds. The pig was regarded as a scavenger and kept to consume what foods would otherwise be wasted. Gloucester Old Spots are the oldest pedigree spotted pigs in the world.
The Gloucester Old Spot is a large animal best suited to extensive production systems. Being a laid back breed, it does not do nearly so well under intensive systems which accounts for its 'rare' status now. By 1950 there were less than 100 animals left in existence. At this point Worcestershire farmer, George Styles (known by some as the 'grandfather'of the Old Spot) set out to save the breed from extinction.
For show purposes, the Gloucester Old Spot must have at least one distinct black spot. Lop ears may almost cover the face of its owner (the pig, that is!).
It has a broad, deep body with a medium length neck. A heavy jowl is not desirable. The back is long and level with deep, well-sprung ribs. The quarters are wide with the tail set up quite high. The hams are large and thick. Straight, strong legs, a silky coat but without mane bristles, complete the picture of a docile, hardy breed. Sows should have at least 14 well-placed teats. A true Gloucester Old Spot will have jet black spots; grey or blue spots signifying cross-bred animals.
Gloucester Old Spots are docile and extremely hardy. The sows make excellent mothers capable of producing two healthy litters a year and continuing to breed to a ripe old age. They make an ideal cross with other breeds, imparting hybrid vigour into the offspring.
The increasing interest in the Gloucester Old Spot has come about because of the growing awareness of the excellent qualities and flavor of its meat. Unlike most modern pigs, the Gloucester Old Spot has ideal levels of backfat as well as marbling within the muscle. Backfat helps the pig retain its condition when reared outdoors. When cooking, the meat is basted in its own fat producing tender, succulent meat.
In 1999 the Gloucester Old Spot Pig Breeders' Club had the foresight to begin registration of pure bred meat as a special product in the UE (European Union). Hopefully this will result in a Traditional Specialty Guaranteed (TSG) classification. Supply of niche markets could help in ensuring a future for these fascinating animals.
Interesting facts:
1. In 1914, the German Kaiser ordered and paid for two Gloucester Old Spots but World War I broke out before the animals could be sent to Germany.
2. According to the Guinness Book of Records, the most expensive pig sold at auction was a Gloucester Old Spot, Foston Sambo 21, which sold for 4,000 guineas in 1994.
3. Folklore has it that the spots on the body of Gloucester Old Spots were caused by bruising from falling apples.