Berkshire and Gloucester Old Spot Organic Pigs

Berkshire History

The breed originated in the Thames Valley, possibly around Wantage, circa 1790. It began as a large tawny red pig, spotted with black. The ears were inclined to be pendulous, the body long and thick, with short legs and plenty of bone. By the early 1800s, the breed had become lighter in the head and ears, shorter and more compact with less bone. Lord Barrington was thought to be largely responsible for the improvement, when introducing Chinese or East Asian blood to the breed.

In the middle of this century, the decline in numbers of Berkshires kept resulted in the near extinction of the breed in this country.

With the introduction of new blood from Australia, New Zealand and the USA, the breed has made great progress in recent years, both numerically and in carcass quality.

Berkshire Quality

Although primarily black in colour, the Berkshire carcass dresses out completely white, and has a high proportion of lean meat to fat. The flesh is fine in texture, and has a distinct flavour.

A Berkshire sow wandering across the field

Gloucester Old Spot History

The breed originated around the Berkeley Vale on the southern shores of the river Severn in south west England. It was usually kept in the cider and perry pear orchards of the area and on the dairy farms. Windfall fruit and waste from the dairies supplemented its grazing habit. Local folklore says that the spots on its back are bruises from the falling fruit.

Its Origins and Varieties' seem to conclude that it was derived from crossing the original Gloucestershire pig - a large, off-white variety with wattles hanging from its neck, with the unimproved Berkshire, a sandy-coloured prick-eared pig with spots. This is reinforced in William Marshall's 'The Rural Economy of Gloucestershire' ca.1780 and 'The Complete Grazier' by a Lincolnshire Grazier of 1816, among others.

Gloucester Old Spot Quality

It is a mistake to assume that pork is pork and that the breed it is derived from does not matter. A big part of the difference of the Gloucester Old Spot lies in the fat. Modern pigs have hardly any fat whether as visible backfat or as marbling within the muscle. The GOS does have a distinct layer of backfat and marbling within the meat. That layer of backfat means that it is hardy enough for outdoor production but it also means that when the meat is cooking, it is being basted in its own fat making the meat succulent and full of flavour.

Berkshire and Gloucester Old Spot are suited to an Organic system

Both the Berkshire and Gloucester Old Spot's naturally strong constitution to withstand extremes of temperature and the easy level of feeding associated with the breeds make them great pigs for the outdoor organic system that we operate at Galileo Farm.

The Berkshire and Gloucester Old Spot sows are productive, placid pigs, who are heavy milkers and lose little flesh whilst rearing there litter.

Pigs at Galileo Farm

All pigs are kept outside for majority of the year only going inside should the weather dictate.  All the pigs run as family groups with young stock enjoying the company of the older animals whilst playing with animals of similar age.

Mobile pigs arcs are used to provide housing for the pigs in the fields.  The pigs are bedded on straw and are experts at creating warm nets in which to sleep in.  The reason that mobile arcs are used is that it is necessary to rotate the pigs grazing to eliminate the build up of parsites in the soil.  As the organic system does not used chemicals or veterinary treatments as standard this is crucial to maintain the health of all the animals at Galileo Farm.

Pigs are taken to the local abattoir for slaughter and butchering at between 6 - 8 months depending on the size of pig required.  This ensures that the animal and hence meat has had time to develop flavour and is the quality produce that we are looking at producing.  In a standard unit generally indoors the pigs will be finished in half of this time.

A range of cuts are available for order along with quarter and half pigs for the freezer.  Please make contact should you be interested.

Berkshire or Gloucester Old Spot Recipe

A great favourite of mine is roast pork with apple and cider

• 1 kilo (2.21bs) boned and rolled leg of pork (with an outer layer of skin)
• 4 dessert apples
• 50ml Somerset apple brandy, Calvados or cider
• 4 tablespoons creme fraiche
• 25g(loz) butter
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper

Pre-Heat the oven to 200ºc.
Season the Pork with pepper and ground cumin.
Score the skin (if this hasn't already been done) with a sharp knife and rub in salt.
Put the pork into a roasting tin (no extra fat) and roast for 1 hour.
Pour over half the brandy and continue to cook for a further 15 - 25 mins (until cooked through and the juices run clear when the skin is pierced).
Meanwhile core the apples and slice thickly.
Melt the butter in a non-stick frying pan and fry the apple slices until they colour to a golden brown.
Remove pork from the roasting tin and slice.
Arrange I heatproof serving dish with the apples interspersed between the slices of pork.
Pour the fat out of the roasting tin, leaving as much of the meat juices as possible.
Add the remaining brandy and boil up well. Stir in the creme fraiche and cook for one or two minutes to thicken.
Add the seasoning to taste and pour the sauce over the pork.
Cover the dish with foil and return to the oven at 180c for a further 15mins.