FARROWING PROBLEMS? OUR EXPERT GUIDE REVEALS ALL!

Practical SUMMER 2020

Issue 39

PIGS
Keeping and rearing
THE RIGHT KIT
LARGE BLACK Find out what equipment you
really need to start with pigs
LOVELIES
Full guide to buying
this brilliant,
native breed
HEALTHY BREEDERS

How best to feed pregnant

sows before and after
farrowing

TRAINING TIPS

UK £4.40
SUMMER 2020

A LIFETIME’S PASSION
ia

KELSEYmedia

Discover the benefits of being An enthusiast’s tale of British Landrace

able to control your pigs and Large White devotion
 feed your pigs the

way
A comprehensive range of
pig feeds for the whole herd,
expertly crafted by leading
pig feed nutritionists.

Est.
2005
Find your nearest stockist here:
www.farmgate-stockists.co.uk
or talk to a member of the Farmgate
team today: 0330 678 1188
www.farmgatefeeds.co.uk
Contents SUMMER 2020

6 12

18 44

4. NEWS AND COMMENT
Keep up to date with all the latest,
pedigree pig-related goings on
6. BUYING GUIDE:
LARGE BLACK
Cover
story Representing one of the most attractive
ownership propositions for the small-
scale pig keeper, the Large Black
is a breed that far more people should
be shouting about
12. ME AND MY PIGS
Cover
Steve Loveless mixes a genuine and
story deep-seated enthusiasm for pedigree
pigs, with a successful business
supplying pork to commercial buyers
all over the UK
18. WHAT DO YOU NEED?
Read our guide to the basic hardware
Cover
story requirements needed to keep pigs
happy, healthy and safe
23. PIGLET PRODUCTION
Part 2: Practical pointers that will help
when a sow’s farrowing doesn't run as
smoothly as it should
26. KEEP ‘EM HEALTHY!
The important role that good sow
nutrition plays in the production of
healthy, robust piglets
is produced in partnership with
Practical Pigs the British Pig Association
Welcome...
27. PRACTICAL PIGS
SUBSCRIPTION
Sign-up and save money;
you know it makes sense!
28. AHDB QUARTERLY Wow, how things have changed since I welcomed you to
the Spring issue! Never, in my lifetime, have three
More essential, pig-related news
months been so seismic, not just here in the UK, but
and views from the AHDB around the world. I’m referring, of course, to the arrival
of the Coronavirus; a phenomenon that’s effectively
30. BPA UPDATE turned most of the world on its head, in what seemed
Eight pages packed with news and like the blink of an eye.
views from the British Pig Association Understandably, we’ve all been affected – in lots of
different ways – with all sorts of pressures being applied
38. WALK-ON! that most of us never thought we’d have to face. One
We reveal why training your pigs is such a interesting consequence of the new ‘hunkered-down’
sensible, worthwhile and useful thing to do mentality, is a spike in the number of people getting
interested in self-sufficiency. You can’t buy laying hens for
love nor money at the moment, and I’ve heard tales of
41. PRACTICAL PIGS weaners being in great demand, too.
BACK ISSUES Talking of limited availability, I know that lots of
readers are finding it difficult to buy magazines like this
42. KNOW YOUR PIGS one these days, which is why a subscription represents
such a smart solution. Customers opting for this at
44. NUTRITION FOR shop.kelsey.co.uk will benefit from some great,
FARROWING money-saving offers, and readers might also be interested
Cover
Top advice on feeding sows in late in the newly-revamped yoursmallholding.com website.
story
This provides a
pregnancy and through lactation, to
free source of
ensure both they and their piglets information and
receive all the nutrition they need features from The
Smallholder, Practical
48. BREEDERS' DIRECTORY Poultry and Practical
Find a quality pig supplier near you! Pigs magazines,
and is highly
50. NEXT ISSUE recommended.
‡ Practical hints and tips abound
Chris Graham, on the yoursmallholding.com
Editor website. Visit it today!

SUMMER 2020 3
 Practical PIGS

planeload, with each charter carrying up to 750

animals. One genetics company estimates that
there could be as many as 150 such shipments
this year. Each shipment is worth almost £1.5M.

LUCRATIVE Quarantine procedures for live breeding stock

are both complicated and expensive, so companies
are also looking to export frozen boar semen to be
CHINA used by the existing sow herd in China.
One UK company has already secured orders

EXPORTS ‡ The value of UK pork exports to China rose to

China's domestic pork production was badly
disrupted by African Swine Fever from 2018,
reducing its sow herd by up to 60% according
to some estimates. This has seen the value of
UK pork exports to China rise to £190M in
2019.
We slaughter just under 11 million pigs a
£190M in 2019.
year in the UK, so the China pork makes a
significant contribution to every pig we kill. Now
China is ready to start rebuilding its national herd
with imported genetics.
Breeding pigs are being shipped-in by the
for £750,000-worth of frozen boar semen for this
year. The semen is shipped in tanks of liquid
nitrogen, and can be stored almost indefinitely.
Each tank contains up to 1,000 straws for
insemination.
UK breeding companies are working to expand
the number of AI centres licensed for export to
China, to help the Chinese producers rebuild their
industry and take advantage of the world-class
genetics that the UK has to offer.

WELFARE IN TRANSPORT
The long-awaited report on Welfare in Transport, by
the Farm Animal Welfare Council, has finally been
published. The report covers the whole of Great
Britain but, so far, has only been published in
Scotland and Wales (bit.ly/3cWZptr).
The Coronavirus crisis has highlighted the
problems faced by small abattoirs, and the knock-
on effect for small-scale pig producers. Thankfully,
only a few of the smaller abattoirs have closed – or
reduced their service due to lack of staff – but
even that has resulted in longer journeys for some.
The new report addresses this issue directly.
FAWC recommends that there is a review of the
availability of abattoirs related to the points of
production and particularly mindful of end-of-life
requirements. This will identify where abattoirs need
to be sited in order to meet the needs of farmers and
to minimise journey times and thereby meet the
welfare needs of animals.
FAWC recommends further research into the ‡ The long-awaited report on Welfare in Transport,
feasibility of the economics, design and use of by the Farm Animal Welfare Council, has finally
mobile slaughter facilities so as to reduce the need been published.
to transport animals over long distances particularly
with regard to sea crossings. Association will be campaigning for the new
This is very welcome news. Organisations such as Agriculture Bill to address this issue, under the
the Rare Breeds Survival Trust and the British Pig provision of 'public money for public goods'.

PIG PRODUCERS' PROFILE BOOST

As part of the support provided by MMC,
businesses can access up to £500 towards design
work to develop branded promotional materials.
Pig producers across Wales can now access
bespoke, promotional materials as part of an
initiative launched by Menter Moch Cymru
(MMC).
The initiative helps pig producers promote their
brand by creating bespoke marketing and point-
of-sale material, to enable them to draw attention
to their products and services – and, in so doing,
raise awareness of the quality and availability of
pork from Wales.
As part of the support provided by MMC,
businesses can access up to £500 to work with
an approved design company to develop branded
promotional materials.
Melanie Cargill, MMC manager, explains: "It's
more important than ever that businesses
promote themselves and their products. Latest
statistics show consumers are sourcing more of
their food from local businesses, so we've
launched this new funding to help enterprises in
Wales take full advantage of this new trend, and to
build their brand for the future."

AHDB MEETINGS GO ONLINE

o subs cribe ? It was very disappointing that the AHDB was only able to hold the first of its 2020 Small-Scale Pig-

Want t ced Keeper meetings – in Exeter – before the Coronavirus pandemic brought a swift halt to proceedings.
produ
a g a zine is ish Pig However, since the lockdown arrived, many people have become much more familiar with video-
sm Brit
al Pig h the hip of conferencing technology. So, rather than wait until the autumn to resume the face-to-face meetings,
Practic nership wit . Members r ts the AHDB's Emily Boyce will be hosting a webinar.
in p a r t ( B P A )
io n s ta
s s o c iation ig Associat find out If you're a small-scale pig producer and would like to learn more about farrowing management,
A P
ritish 25. To
the B little as £ igs.org.uk join the webinar on July 14th, from the comfort of home! We'll be hearing all about what you should
m a s it is h p
fro br and shouldn't do at farrowing time, from veterinary consultant Adrian Cox, as well as learning more
visit:
more, about the breeds at risk register from the BPA.
You can register at: ahdb.org.uk/events

4 PRACTICAL PIGS
Practical
PIGS
Keeping and rearing
WATER FOR ALL
Keeping your plants, trees and livestock
healthy is a passion for SCH Supplies and,
as manufacturers of waterers, no one
understands the importance of adequate
hydration better. With capacities from 25 to
2000 litres, SCH watering units are typically
towed behind a ride-on lawnmower or a
small tractor, allowing plants and animals far
from your fixed water source, to thrive.
Highlights from the range include the Fast
Tow Animal Drinking Trailer (Ref: FTADT), with
its 900-litre (200-gallon), baffled tank
NATIONAL BREEDS INVENTORY
The latest
update of
the National
Breeds
Inventory
was
published
on May 7th,
and lists 179 breeds of cattle, pigs and
sheep. Of these, 110 are classed as 'native'
and 64 are listed on the Breeds at Risk
Register as being 'at risk of extinction'.
This annual exercise is now able to
SPECIAL
LOCKDOWN
OFFERS
If the Coronavirus-related lockdown is making it
awkward for you to buy your magazines, then a
convenient, money-saving solution is to take
out a subscription.
With the current difficulties in mind, Kelsey
Media has created several attractive special
offers, available on all magazines, including
Practical Pigs.
To find out more, visit the Kelsey Shop at:
shop.kelsey.co.uk, and find the magazine in
the ‘Hobbies & Lifestyle’ section.
mounted on a fast-tow chassis which
includes brakes, lights and mudguards. A
removable drinking bowl (complete with a
float valve) is fitted to the rear of the tank,
which automatically keeps the water
bowl full.
SCH also markets the Rough Terrain Water
Carrier (Ref: GWCRT), that features wheels
with a large surface area to help prevent the
carrier from getting stuck or bogged down.
The water may be dispensed at speed using
a 12-volt pump powered from the towing
collect data from nearly 75% of the breeds.
This is the information published as official
statistics by Defra, and will form the basis
of new schemes for native breed
conservation programmes that may be
eligible for support under the new
Agriculture Bill.
Of the 16 pig breeds recorded in the
inventory, 11 are classed as 'native', and all
are listed as 'Breeds at Risk'. The latest
update – based largely on the British Pig
Association's Bloodline Survey – shows that
sow numbers in some breeds continue to
PRACTICAL PIGS NEWS
† The
900-litre Fast
Tow Animal
Drinking
Trailer, from
SCH
Supplies.
vehicle's electric supply. The water can also
be discharged from a ¾in tap on the rear of
the container.
For a free, 80-page brochure featuring
over 200 British-built machines, get in touch
with SCH Supplies by calling 01473
328272, emailing: sales@schsupplies.co.uk
or visiting the website at: schsupplies.co.uk
decline, while others have remained fairly
steady over a long period (see graph).
The inventory now has 10 years of
continuous data for pigs, and can be used
to monitor much more than just sow
numbers. Effective population size is a
measure of the genetic health of the breed,
and this can also now be followed over a
10-year period.
The inventory also offers a set of
interactive tools for data analysis. For more
information, visit the Farm Animal Genetic
Resources website on gov.uk
SUMMER 2020 5
PRACTICAL PIGS SUMMER 2020 G
B

E
D

Buying guide: Large Black

Representing one of the most attractive ownership propositions for
the small-scale pig keeper, the Large Black is a breed that far more
people should be shouting about, as Chris Graham explains

W
ith the news full of doom
and gloom about the
Coronavirus pandemic,
and the UK economy
facing serious challenges on all fronts, we're
certainly living in worrying times. Fears
about food shortages, job security and
restricted travel appear to be encouraging
an increasing number of people to fall back
on the comforting idea of growing
vegetables at home, keeping a few egg-laying
hens and rearing two or three pigs to
provide a supply of delicious pork for the
freezer. So, what better time could there be
to feature a pig that, apart from being one
of our longest-established pedigree breeds,
is both easy and very cost-effective to keep?
The Large Black is the UK's only all-black
breed, and has earned itself a reputation as a
fast-maturing yet frugal-eating animal. It's
very hardy, too, and perfectly happy in basic
housing in all weathers; its dark colouring
giving it good resistance to the effects of the
sun. This impressively down-to-earth
combination has traditionally endeared the
Large Black to smallholders everywhere.
Also, the breed's propensity to graze with
enthusiasm and good effect meant that, in days
gone by, it could prosper on a diet of good
grass, household scraps and swill (now illegal, of
course). Such was this level of practicality that
the Large Black became known in some
quarters as the 'recession pig'!

6 PRACTICAL PIGS

C H
Historically influential
It's said that this breed is genetically linked to
the Old English Hog and that, several hundred
years ago, stock imported from China became
established in both East Anglia and the West
Country. Inter-breeding of these animals with
the indigenous pig population resulted in two
regional variations on the black pig theme. Then
the bringing together of these two created the
Large Black, and a breed society to support it
was established in 1889.
Things continued encouragingly for a good
few decades, and the Large Black gradually
established itself across the UK. Then, by the
1930s, serious exports had started, with
breeders in many countries around the world
coming to appreciate the value of the Large
Black's inherent ability to cope well in all sorts
of climate.
The breed was also utilised in the
development of a number of today's modern,
commercial strains which, ironically, probably
H nose. Sometimes you may find examples
A flat-footed. Watch out for splayed front legs
B in the back, which leads to weakness and
contributed to its eventual relegation to an
enthusiast's breed. The 1960s saw people
deserting the Large Black in droves. Tastes
were changing and 'lean' had become the new
'black'! Breeders were demanding bigger
litters, faster growth rates and less fat to
maximise their profits. These requirements
resulted in the Large Black – in common with
the UK's other traditional, pedigree breeds –
finding itself unable to deliver the goods.
Nonetheless, the Large Black managed to
survive and, thankfully, all of us still have the
opportunity to benefit from this breed's many
desirable characteristics. However, when I use
the word 'survive' here I do so literally,
because the Large Black remains in a
vulnerable state, in terms of overall numbers,
with fewer than 350 sows in total.
As part of the research for this feature, I
visited Martin Snell, whose family has been
keeping a top-quality herd of Large Blacks for
more than 80 years: Martin's grandfather got
BUYING GUIDE
A Ears must be big and lopped, and need
to extend to at least the tip of the
with ears that are pricked to some degree;
these animals are best avoided as this is a
sign of undesirable cross-breeding.
B Avoid animals showing too much jowl
under the head.
C According to the breed standard, the
neck should be long and clean. 'Roses'
in the hair on the neck are acceptable.
D Strong, straight legs are another
important feature. Make sure the
animal stands well, up on its toes, and isn't
and avoid animals showing this defect.
E Ideally, it's good to have 14, evenly-
spaced teats, but 12 is acceptable for
the breed standard. A straight belly line is
another desirable feature.
F The Large Black has always been
renowned for the size and fullness of
its hams, so check for this and make sure
there's a good roundness and depth here.
G Overall body length is an important
issue, albeit more of a tricky aspect
for the novice to assess. However, animals
that are too long will tend to develop a dip
problems with the back legs (sows might
not be able to support the boar). Such
problems aren't usually visually apparent
among weaners, which makes your choice
of breeder that much more important.
These pigs should be completely black
and free from rose patterns in its hair
on the back. Pigs that have been kept
indoors will show a lighter hair colour than
those that have lived outdoors. Quality of
the hair can be a good indicator as to the
quality of the meat underneath. Fine hair
tends to be present when the meat is good,
and the reverse can be true for animals
with undesirable, coarse hair. Good general
depth to the body is also important.
Why you should try
the Large Black
● Docile, friendly character
● Great temperament
with children
● Top-quality meat
producer
● Affordable to buy and keep
● Hardy and fast-maturing
● Unique, all-black colouring
● Grazer, not a digger, if given space
● In desperate need of support
SUMMER 2020 7
PRACTICAL PIGS SUMMER 2020
‡ The Large Black is an extremely friendly pig; Martin Snell should know, as he, his father and his
grandfather have successfully managed a herd on the family farm in Somerset for the past 85 years.
These gilts are nine months old.
his first examples in 1927, and the Snell's
Somerset farm hasn't been without them
since. The herd produced the breed champion
at the prestigious Royal Show no fewer than
six times, and pigs from it have won countless
other prizes at shows across the UK.
The Large Black is a breed that could be
described as steady. They are pretty docile and
not the fastest growing and overall numbers
have been steady for the past 20 years.
Some breeds become very popular for a
while and then fall away again, but the Large
Black has remained very stable for the past
two decades. Of course, these low numbers
mean that the breed has to be carefully
WHAT TO PAY?
With regard to cost, there's good
and bad news – depending on
whether you're a seller or a buyer.
It appears that the rarity of the
breed is having no effect on the
purchase price of individual animals.
Nine-week-old, freezer-quality weaners can
be bought for £50-£60 each. However, if you
have aspirations in the show ring, and want
top-quality examples that meet the breed
standard, then expect to pay over £70 per
animal.
A boar is likely to cost about £250, while
you'll need to find £300+ for a good,
in-pig gilt.
8 PRACTICAL PIGS
managed to ensure that it doesn’t become
inbred. Luckily the Large Black breeders have
done an excellent job of setting up breeding
programmes to ensure that boars and sows
are moved around the country.
Considering that the breed has 23 different
sow lines, it’s remarkable that they are so well
distributed around the country. This means
that, in spite of the low numbers, the genetic
health of the breed is in as good a shape as
any other traditional breed. Sow numbers are
evenly spread as well. The breed is strongest in
‡ These Gold Vase gilts were moved from Scotland to the South of England and bred to different boars as
part of the conservation programme.
This impressively down-to-
earth combination has
traditionally endeared the
Large Black to smallholders
its south-western heartland and, in fact, in
history it was sometimes known as the
Cornwall pig.
There’s a good spread of breeders
throughout England and Wales, and new
buyers shouldn’t have to travel too far to
get good stock. Breeders can also avail
themselves of advice on breeding choices
though the kinship service, which can help
with selecting the right boar for the right
sow. New breeders can be sure that they’re
joining a community dedicated to the
conservation of this breed, with very active
members always willing to offer help
and advice.
Of course, like all traditional breeds, the
Large Black isn’t as lean as the modern-day
commercial pig, but that’s what gives the
meat its fantastic flavour. Consequently, much
of the secret to producing good quality
Large Black pork lies in how the animals are
fed. If these pigs are given a properly
controlled feed ration, and slaughtered at
the correct time, then there certainly won't
be a problem with carcass quality.
For those who want to produce a more
commercial pig, the Large Black is an
excellent candidate for crossing with one of
our other native breeds, such as the Large
White. The excellent mothering ability of the
Large Black, combined with the faster
growing Large White, is a marriage made in
heaven, and both are native breeds in need
of support.
 BUYING GUIDE

LARGE BLACK
SUPPORT
The Large Black Pig Breeders Club was
founded in 1996 to bring together
enthusiasts and promote the breed.
Membership is open to all and you don't
need to own a pig to join.
Although the bulk of the club's members
live in the UK, a number live overseas, in
countries including Australia and America.
All enjoy the benefits of a regular newsletter,
an informative website (www.largeblackpigs.
co.uk), helpful workshops and the support
of like-minded enthusiasts for this unique
traditional breed.
Membership costs just £15 a year for UK
residents (the equivalent of £20 for those
living abroad), and further details are
available from the secretary, Janice Wood, at:
20 Alice Street, Sale, Cheshire M33 3JF
(email: largeblackpigs@mail.com).

Practical choice
The breed's relatively low population is
all-the-more baffling given the fact that it
represents such a genuinely practical and good
choice, even for the novice keeper. The Large
Black is famed for its docile, friendly character; it
truly is a gentle giant.
Its large, lopped ears no doubt assist in this
respect, helping to ensure that these pigs are
both easy to handle and child-friendly
companions to have in a domestic environment.
But the breed's hardiness is another very
positive, key factor, too. It'll ensure that they'll
‡ The Large Black's enormous, lopped ears no doubt play a part in keeping these animals so calm and
amiable.
happily cope with everything that the British
climate can throw at them. These pigs are great
grass grazers as well; a factor that can help keep
feed costs to a minimum (increasingly important
for many keepers), and they tend not to be
great diggers either, assuming they are given
sufficient space.
The meat produced by a well-reared Large
Black will be of great quality; very succulent and
deliciously tasty. These animals are probably best
known as pork producers, but there's certainly
no reason why they can't be run on to bacon
weight instead. All that's required is a bit of
careful food management to guard against
over-fattening.
Having said this, Martin Snell does produce
the odd bacon pig for the Christmas market – a
local butcher requires a good supply of fatty
bacon to sell with his turkeys – a recent one of

It'll ensure that they'll

happily cope with
everything that the British
climate can throw at them

‡ Being great milkers and excellent, caring mothers, Large Black sows produce strong, large weaners ▲ Fourteen teats are ideal, but 12 is acceptable.
both as pure-breds or crossbreds. Litters, nowadays, aren't as large as they used to be.

SUMMER 2020 9
PRACTICAL PIGS SUMMER 2020
these, which was a year-old sow, had a
deadweight of 180kg (nearly 400lb!).
However, a typical Large Black reared as a
pork-producer needs to be slaughtered once
it reaches a liveweight of around 80kg (175lb),
and this will typically produce a 60kg (130lb)
carcass for butchering into beautifully-
textured, flavoursome meat.
So, the Large Black really has very little
against it in terms of its suitability as a
productive, domestic pig and yet, somewhat
strangely, it continues to struggle in numbers
terms. With no characteristic disease issues to
worry about, a calm and engaging
I can see no reason why
temperament and one of the least destructive people shouldn't be queuing
habits of any native breed, I can see no reason
why people shouldn't be queuing up to keep up to keep the Large Black
the Large Black.
Maybe it's simply an awareness issue, in acts as a rallying cry to assist this brilliant
which case, I sincerely hope that this feature breed to a bright and sustained future. ❖

LARGE BLACK BREED STANDARD: SECTION A

To be eligible for herdbook
entry, a pig must (except in
exceptional circumstances)
be:
• bred in the United
Kingdom or the Republic
of Ireland
• have at least 12 sound
teats
• ear-marked and birth
recorded with the BPA in
accordance with current
regulations
• the offspring of parents
already registered either
in the Herd Book of the
same breed (or in a
supplementary register of
the Herd Book maintained at
BPA's discretion)
• free from congenital defects
(eg, Umbilical and scrotal
hernias, Atresia ani (blind anus),
cryptorchid boars, extra cleys,
twisted, overshot or undershot
jaw and rose on the back)
• conform to any other such
regulations as are made by the
BPA Council from time to time
In exceptional circumstances,
a pig that does not fulfil all the
criteria listed may be accepted
for herdbook registration
following an inspection.

BREED SPECIFIC REQUIREMENTS FOR BREED-SPECIFIC DISQUALIFICATIONS WHICH

HERDBOOK REGISTRATION MAKE THE PIG INELIGIBLE FOR HERDBOOK
Ears: Lop ears REGISTRATION
Colour: Black Any colour other than black

SECTION B – STANDARD OF EXCELLENCE

These are recommendations only. Breeders should try to achieve these standards in their breeding programmes. Pigs will
be judged against these standards of excellence at BPA shows. The Standard of Excellence should be used in the light of
known commercial requirements.
When assessing the relevant merits of Large Black pigs, this should be done against a background of the killing-out
value of the pig at correct weight and age. The value of the pig from a commercial point of view should always take
precedence over its ability to conform to breed characteristics, as laid down by the Standard of Excellence.

GENERAL QUALITY & BACK COAT LEGS AND FEET

CONFORMATION Very long and strong Fine and soft, with a Crooked, low pasterns and
Good carriage on sound moderate quantity of excessively bent hocks
feet with length and well- RIBS straight, black, silky hair
developed loin and hams Well-sprung NECK
UNDERLINE Coarse collar
HEAD LOIN Full, straight underline,
Well-proportioned, medium Broad and strong with at least 12 sound, HEAD
length, broad and clean evenly-spaced, well-placed Excessive jowl, narrow
between the ears SIDES teats and starting well forehead
Long and moderately deep forward
JOWL & CHEEK SHOULDER
Freedom from jowl. Strong QUARTERS BREED-SPECIFIC Heavy and coarse shield
under-jaw Long, wide and not drooping OBJECTIONS
Breeders should try to CONDITION
EARS HAMS avoid these in their Excessive fat to be
Long, thin and well-inclined Very broad and full breeding programmes: discouraged at Show
over the face
LEGS EARS
NECK Well set, straight and fat. Thick, coarse, cabbage- Pigs must comply with
Long and clean Fine bone leafed Section A. Breeders should
aspire to breed pigs which
CHEST TAIL COAT meet the Standards of
Wide and deep Set moderately high and Coarse, curly or bristly-mane Excellence in Section B.
thick-set More information is
SHOULDERS SKIN available in the BPA leaflet,
Fine and in line with ribs SKIN Thick, wrinkled or Pedigree Breeding the
(important!) Blue-black, fine and soft sooty-black Next Steps.

10 PRACTICAL PIGS

‡ A Large Black sow on show in 1947. It appears more jowly and a touch shorter in the body than today's
examples, but still shows good depth, overall.
OWNER’S VIEW:
JANICE WOOD
“My first Large Black was Penrhyn Diana 2, that
I bought in 1992 from a neighbour. With much
help from Viki Mills, we successfully found a
boar; the Diana line was, at that time, critical.
“The Large Black has such a placid
temperament and is always easy to handle. My
children were five and seven when I got my
first one, so this was a very important factor in
my decision. They’re great mothers as well so,
for a relatively inexperienced breeder, the
Large Black was the ideal breed choice.
“In 2005, my Kenworthy and Steve
Richardson’s Tyldesley herds were
amalgamated, and the Finnington herd was
formed. We have enjoyed great success with
the breed in the show ring, with numerous
Interbreeds. We won the Large Black Pig
Breeders Club Champion of Champions
competition three years running, with three
different pigs! In 2013 we won the coveted
BPA Pig of the Year with a British Landrace.
Finnington Majestic 5 was Traditional Male in
the BPA Young Pig of the Year final, and
Finnington Matilda, who we sold to Jack
Holroyd, Reserve Traditional Female in the BPA
Pig of the Year final, in 2016.
“My advice for those getting started with
BUYING GUIDE
THE GENUINE
ARTICLE?
If you want to buy a Large Black pig,
make sure you are getting the real thing.
Remember that without a pedigree,
it's just another pig. If you want to sell
Large Black pigs by name, or Large Black
pork, then your pigs must be pedigree
registered.
Only registered pigs will be included on
the Breeds at Risk Register, as part of the
national conservation effort to save our
native breeds. For advice on buying your
Large Black visit www.britishpigs.org or
contact the Large Black Breeders Club
(refer to Large Black support panel).
the Large Black is always to buy good quality
stock from a recognised breeder who will give
help and advice over the months following
purchase.
“If you get to shows around the country, go
and talk to the exhibitors; they’re a friendly,
enthusiastic bunch and are happy to help and
advise newcomers. Also, join the Large Black
Pig Breeders Club. Doing this will keep you up
to date with everything that’s happening in the
Large Black world – especially the breed
conservation projects currently being
undertaken – and allow you access to
wonderful help, support and advice. But, then
again, as secretary of the club, I would say that,
wouldn’t I?” ‡ Leg weaknesses (splaying or weak joints) must
always be avoided, and it's important to select
breeding stock with strong legs and feet.
SUMMER 2020 11
PRACTICAL PIGS SUMMER 2020

A lifetime's passion
Steve Loveless mixes a
genuine and deep-
seated enthusiasm for
pedigree pigs, with a
successful business
supplying pork to
commercial buyers all
over the UK

P
ig breeders with staying power
are always worth celebrating,
as are those who fight to
operate successful businesses
centred on our endangered, native
breeds. Steve Loveless is just such a
character. He took over the
management of the family herds of
British Landrace and Large White pigs
nearly 40 years ago and, since then, has
developed, refined and moulded them
into a commercial pig-producing
operation that's given him a career and
supported his family.
But Steve's story doesn't begin in the
early 1980s, because he got involved
with his father's pigs just as soon as he
was physically able. As a willing helper in
the early mornings, after school and at
weekends, much of Steve's childhood
was spent happily involved with the
pigs. That's obviously when the seeds of
his interest were sown, and it didn't
take long for them to germinate into a
full-blown passion for pigs.

Long experience
"My father started with Large Whites in
1959 (the Portbredy herd) and then, in
1962, added some Landrace to create
the Sunrise herd. His pigs from both
breeds started appearing in the
pedigree herd book from those dates,
and have been included in every one of
the 60 or so years since," Steve
explained. "To begin with, the pigs were
kept more out of interest than anything
else and, in fact, he started with a few
British Saddlebacks in the very early
days. The farm also had cattle and
sheep, and they were where the
income came from.
"I think it was natural that I'd become
interested in the livestock, and I
remember pigs being my main focus
right from the start. My mother used to
† Steve Loveless' dedication to the British
Landrace and Large White breeds is
unquestioned, as is his contribution to the
breeds over a working lifetime.

12 PRACTICAL PIGS
 ME AND MY PIGS
say that pigs were an incurable disease † This photograph
and that, once you've had some, you was taken in 1975,
when Steve was just
could never get them out of your 15, but already
system some. Well, that's certainly helping his father to
proved to be the case with me!" show success with a
However, despite his early Sunrise Princess
Landrace, at the
involvement with pigs, when Steve Melplash Show.
finished school he went out to learn a
trade. "I trained as a bricklayer simply
because there wasn't enough income
from the farm to support me as well,
so that was important. Nevertheless,
my passion for the pigs didn't diminish,
and I continued helping Dad with the
stock before and after work.
"I took on full responsibility for the
herds in 1984, when I was 24 years old, ˆ One of Steve's
Sunrise Anne
and there were about 20 sows. But, in Landrace breeding
those days, I had to continue with sows. For him it's all
bricklaying as well, so did the pigs about leg quality
before I went in the mornings, then saw first, followed by
proven growth rate
to them again when I got home in the and then
afternoon. I carried on doing both jobs confirmation.

I took on full responsibility for the

herd in 1984, when I was 24
years old, and there were about
20 sows

SUMMER 2020 13
PRACTICAL PIGS SUMMER 2020
‡ Steve is as enthusiastic about pig breeding now as he ever has been. But the advancing years mean that he walks,
rather than runs, between pig pens as he tends to his Portbredy herd! This is a Sunrise Lorenz Landrace boar.
for about 20 years, until I'd built-up the
herds sufficiently that they would
provide me with enough income to
support my family."
Vital shop window
The show scene has also been a big part
of Steve's life, right from his childhood.
"I've been going to shows with the pigs
since I was a boy," he told me, "so it was
natural to continue with that once I took
over the herd. In fact, having a presence
at those events became a more and
more important shop window for the
quality of the pigs I was producing. My
father and I used to do a good number
of the local, one-day shows together but,
once I was older, I began attending the
larger, more commercial events, like the
Smithfield Show, which was a five-day
event.
"We entered both carcasses and live
pigs and, of course, the standard of
competition was much higher than it had
been at the local shows. So, I was
delighted when one of my Landrace cross
carcasses won first prize at Smithfield
He's single-handedly been
responsible for saving several rare
bloodlines from extinction
14 PRACTICAL PIGS
with carcasses and live pigs – have been
instrumental in building both my
reputation and, as a consequence, the
business. All of my commercial
customers have found me as a result of
my show exploits, or by word-of-mouth
recommendation. I always sell all my
show pigs – the live ones never come
back into the herd. I do sell a few
pedigree pigs to enthusiast owners, as
well, but not very many.
"There just isn't sufficient interest in
my breeds in the domestic scene
anymore to make things viable in that
market. I reckon I could count on one
hand the number of keepers who are
breeding properly with the Large White
and Landrace, which is a real shame
because they are such fantastic pigs."
Bloodline saviour
However, one of Steve's major
achievements – and something that he
should remain extremely proud of –
relates to the conservation work he's
done. He's single-handedly been
responsible for saving several rare
bloodlines from extinction, for which he
should be congratulated. "As soon as I
became responsible for the herds, I
became much more interested in the
plight of pedigree bloodlines. I worked
hard to source and buy examples of
those lines in most need of help, and
because, being up against 30 or so of the now have 19 Large White female and
main producers of the time, winning was nine boar lines (the most of any keeper
a real achievement. It happened on only in the country).
the second or third time that I'd been "I also manage 10 Landrace sow lines
there, so it was a major achievement and, for four of those, I'm the only one
for me. left with them in the UK. Altogether I've
"The early successes like that one, and managed to track down, buy and save
the many that have come since – both five Landrace sow bloodlines – Aina,
† It's not all
sunshine and
adoring crowds at
the big agricultural
shows. But,
whatever the
weather, these
events remain an
important shop
window for
commercial
breeders like Steve.
 ME AND MY PIGS
Anne, Asella, Cynthia and Dora. Among
the rarest boar lines, I have Dromus,
Rally and Royal Eros, which have now
been accepted by Deerpark AI Centre
in Ireland, which is great news."
Steve's determination to work with
– and earn a living from – the British
Landrace and Large White breeds,
makes him something of a rarity. He's a
commercial breeder operating a closed
herd to the strictest and most exacting
standards, and selling the majority of
the pigs he produces to commercial
operators. But, at the same time, he's a
passionate enthusiast for his two native
breeds, and has worked harder than
most to help ensure their continued
survival. However, after chatting with
him, it's clear he has concerns about
the future, both for his herd and
pedigree pigs more generally.

Herd numbers
"My herds currently consists of 70 sows,
of which about 50 are Large White and
20 are Landrace. Nevertheless, I have
my concerns about the long-term
survival of these two breeds, and am
pretty sure that many of the lines I keep
will die out when I stop. As things stand,
I don't know of anyone who is
prepared to take them on, so it'll be a
very sad day when I finally give up, and
the lorry comes in to take them all
away.
"To be honest, I'm not sure that
there's the money or the inclination out
there among keepers to continue the
work I've been doing – certainly not
among breeders and keepers at the
enthusiast end of the scale. It's
workable for me because I'm running
the herd on strict, commercial lines. But
trying to do the same as an enthusiast,
selling weaners to other back-garden
keepers, simply wouldn't work. There
just isn't the necessary demand for
these two breeds nowadays.
"My other concern is that we're
losing so many of the most experienced
breeders and with them, of course,
goes their knowledge. The days of the
big breeders who employed their own
stockmen are long gone. What's more, I
don't think their expertise is being
replaced by a new generation of
serious breeders, and that's where the
problem lies for breeds like mine.
"So many being drawn into
small-scale pig keeping nowadays are
only attracted to the pretty, coloured
pigs – those that will look nice in the ‡ It's all very well joints if they can see any dark hair the past few years, and has limited
paddock. The trouble is that, from a winning in the show left on them." himself to fatstock events. Now
commercial point of view, the market is ring (which Steve has though, with his batteries fully
done many times),
much more limited for those breeds. but having champion Business as usual recharged, he's hoping to start getting
Neither abattoirs nor butchers like the carcasses that For the time being, though, Steve out and about to some of the big
dark-haired types; the former will butchers want to buy continues, and remains as passionate events, once they're up and running
charge more/pay less because there's is very important, too. as ever about what he's doing. again.
more work involved, while the latter However, for health reasons, he hasn't "I've enjoyed a good deal of show
say that customers are put off buying been so active on the show scene for success over the years, so am looking

SUMMER 2020 15
PRACTICAL PIGS SUMMER 2020
forward to getting back to that, he
said. "Some of the wins I'm most
proud of include doing the double at
the Great Yorkshire Show (winning
the Interbreed and Pig of the Year) in
2006, then Pig of the Year in 2007,
Supreme at Yorkshire in 2008 and
then judging that competition in 2009.
I’ve also won the top Interbreed prize
at the Royal Show and the same at
the Royal Cornwall and the Bath &
West a number of times."
But the bread and butter of Steve's
business remains the sale of pigs to
commercial operators. "I remember a
wonderful, old-school breeder, Sandy
Micklejohn, saying to me once:
"Always breed for today's trade," and
that advice has stuck in my mind ever
since. It emphasised the importance
of breeding stock that buyers will
always want to buy, and I've taken
great care to do that ever since. As a
result, even when the trade takes a
bit of a downturn, my pigs will still sell.
We're losing so many of the most
experienced breeders and with
them, of course, goes their
knowledge
16 PRACTICAL PIGS
‡ Steve Loveless They might not fetch as much as
helped initiate a usual, but a decent sale is always
conservation project
for the British better than no sale at all!"
Landrace that
managed to save More cross-breeding
the Dromus line. "One thing that has changed for me
This fine boar, which
he bred, is now in more recent times, is that I've got
safely stored in the much more into the production of
gene bank. cross-breeds," Steve added. "Back in
the day, I'd never have dreamt of
doing such a thing; everything had to
be totally pure. Now though, my
attitude has softened, perhaps as I'm
getting older. I've experimented with
various crosses, and had some
excellent results which have proved
very popular with buyers.
"I put the Large White on the
Landrace to produce an F1 gilt for
my trade customers, and also use
Duroc on Landrace to supply
extra-hardy gilts for those operating
with outdoor pig units. The degree of
'hybrid vigour' that results from these
crosses introduces a noticeable
improvement in growth rates,
compared to the pure-bred
equivalents. The savings that result
from slaughter weight being reached
appreciably quicker, are very
worthwhile when calculated on a
commercial scale."
But the fundamentals of Steve's
approach to breeding remain
unchanged, regardless of the pig
types being paired. "The key is to

remain efficient, and always to be
uncompromising when selecting
breeding stock. A sow that produces
two or three piglets fewer than she
should, has no place in my breeding
programme; it's as simple as that.
Growth rates must never be allowed
to slip, either, because the pigs have
to be out of the door on time to
maintain profit levels.
"When pigs are providing your
main income, it really puts these
aspects into sharp focus. While the
typical, small-scale keeper simply
won't be concerned about piglet
numbers or growth rates because
their process isn't costed, to me,
these factors are vital.”
Selection issues
"Nowadays, when selecting breeding
stock, I think a lot of people fixate on
factors like the straightness and
spacing of the teats. For me, I regard
the most important requirement in a
breeding pig to be good legs. This is
closely followed by the need for an
excellent growth rate and, after that,
good confirmation. These factors are
what determine whether or not a pig
will be able to perform to its full
potential over the required timespan."
When asked about the relative
Apparently, demand for Large White semen has increased
noticeably recently, which I'm very pleased about
performance of his two, chosen
breeds, Steve had the following to say.
"The Landrace is the 'milkier' of the
two, and the litter sizes from the sows
are bigger, too. On average, I'll get an
extra two or three piglets in every
Landrace litter, compared to the 10
that I routinely get from a Large
White sow. Despite all that, though,
my favourite of the two remains the
Large White. Obviously, I'm very
attached to the Landrace, especially
given that it was the breed my father
got started properly with, some 62
years ago. But I prefer the look of the
Large White, with its pricked ears, and
the slightly meatier carcass it
produces."
ˆ All Steve's show As our chat drew to a close, Steve
animals are always
sold. None is happened to mention that, while
returned to the speaking to the Deerpark AI Centre
70-strong, closed recently, he'd had some encouraging
herd he runs on the news about the breed. "Apparently,
farm in Dorset.
These are Sunrise demand for Large White semen has
Dora, Cynthia and increased noticeably recently, which
Aina Landrace sows. I'm very pleased about.
ME AND MY PIGS
“Hopefully, this is a sign that more
people are starting the appreciate the
desirable, commercial qualities of this
productive breed, and bodes well for
the future. To be perfectly honest, I
don't know any pure breed that's
better than the Large White, in terms
of growth rate and carcass quality."
As I mentioned at the beginning of
this article, Steve's work and
achievements over the years deserve
high praise. The relentless effort and
dedication he's put into his two breeds,
and the vital work he's done behind
the scenes to save and then conserve
the rarest of Landrace and Large White
bloodlines, should be recognised by all.
Steve is a member of a sadly
dwindling group of pig breeders, who
consistently do things by the book and
set the quality and integrity of their
stock above all else. Corners aren't cut,
his herd management skills are
finely-honed and his breeding expertise
leaves nothing to chance. Steve
Loveless, we applaud you! ❖
SUMMER 2020 17
PRACTICAL PIGS SUMMER 2020
What do you
need?
Keeping pigs healthy, happy and
productive involves providing
them with the basics of food,
water and housing, plus ensuring
they stay effectively contained in
their fenced enclosure.
Michaela Giles begins a guide to the equipment needed
to keep pigs happy, healthy and safe, by looking at the
basic hardware requirements
K
eeping pigs properly isn't rocket science,
but there are several basic rules that need
to be adhered to if you want to ensure that
your animals lead enjoyable and productive
lives. For the sake of this feature looking at the basic
equipment needs, I'll assume you have a suitably-sized
area of land available for use as a pig pen, and that it's
free from toxic plants and dangerous objects.
One of a domestic pig's greatest needs is for safe
and secure housing; a structure that provides effective
shelter from the rain, strong winds and the cold. It
must also be spacious enough for the number and
size of pigs using it (see Table 1), well-bedded to
provide warmth, draught-free and, ideally, sited in
the shade.
Essential shelter
If you don't have any existing buildings you can use an
ark correctly positioned, with sufficient bedding, to
provide all their housing needs.
You have several reasonably-priced options;
temporary, straw-bale housing with a tarpaulin or
corrugated sheet roof; home-made arks with an apex
or curved roof; plastic arks, usually with a corrugated,
tin roof; or traditional metal or plywood arks with a
curved, metal roof. If you buy second-hand arks they
18 PRACTICAL PIGS
will require thorough cleaning and disinfection, to
prevent cross-infection from the previous residents.
A good tip is, after disinfection, to turn them upside
down and expose them to the sanitising effects of
the sun's UV for a few days.
Effective fencing
What you're aiming for with fencing is to create a
barrier that keeps your pigs where you want them,
securely and safely.The only way I've found of (semi)
guaranteeing this, is to fence the required area with
livestock fencing attached to wooden posts, with the
smaller holes at the bottom, on the outside of the
posts, and to line the inside of the pen with a line or
Table 1: Ark floor sizes
Number and size of pigs Floor size (feet)
Up to four weaners to pork weight 8x4
Two to three weaners to bacon weight
Up to six weaners to pork weight
Up to four weaners to bacon weight 8x6
NB: Arks with an apex roof will reduce the number of pigs comfortably housed by
one, due to a decrease in usable floor space
two of electric fencing. Some people have livestock
fencing and a strip of barbed wire at the bottom to
prevent the pigs from challenging
the fencing.
Once the pigs are trained to respect electric
fencing this, alone, will generally keep them contained.
But, for pigs that aren't used to electric fencing,
high-tensile stock fence is also required. The instinct
of pigs when startled is usually to run forwards,
especially the lop-eared breeds, whose field of vision
is forwards and down. When zapped by the fence for
the first time (occasionally second and third time),
they'll run forwards through the electric fence and
out.The stock fence prevents this from happening.
Gateways can be electric, with insulated handles
so you don't have to turn the fencing on and off
every time you enter the pen. Cover the gateways
with either hurdles or a proper gate instead of the
stock fence, to make it easier to get the pigs out
when required.
Floor size (metres)
2.4x1.2
2.4x1.8

BASIC EQUIPMENT
NEEDS
• Livestock fencing
• Wooden posts (plus post-rammer to
put them in)
• Electric wire or tape
• Insulators to hold electric away from
posts
• Insulated gate handles and
receiving loop
• Energiser
• Earth stake (if not built into
energiser)
• Leisure battery x 2, or mains
connection
• 12V battery charger/solar charger
• Electric fence tester
Power options
Electric fencing can either be run from a mains
electricity supply, solar power or via a 12V leisure
battery.The length of time a battery will last depends
upon its size, the length of the circuit, the number of
strands of electrified wire used, how many
opportunities the pigs have of shorting it out with
mud build-up and your efficiency at suppressing grass
and weed growth along the base of the fence line.
Most units indicate when the battery is running low
but, on a not-too-long run (200-400m in total), with
good weed and mud control, and a strong battery,
you should get a good few weeks' continuous use
before needing to recharge.
A mains power supply obviously eliminates the
need for battery recharging, but there's also a
downside; every time there's a power cut, your pigs
could get out.The electric wire or tape is attached to
the wooden posts – on the opposite side to the
wire fence, so it's less likely to short out – using
insulating nails or screws, which hold the wire away
‡ If the pig pen has no natural shade, then you must provide some. An old ark (minus its front and rear
walls) is just one of many practical, shade-giving options.
from the posts.
Pens can also be temporarily sub-divided with
wire and push-in insulating posts that have graded
hooks so that the wire height can be fixed as
required. However, this approach should only really
be used in cases where it won't be a disaster if the
temporary fence is breached by the pigs, which will
happen occasionally.
For very young piglets and new weaners,
electrified wire/tape should be set at approximately
six inches/15cm above the ground so that it's at
approximately snout height and the youngsters will
be sure to get a zap if they brush against it while
rooting.Then, as the piglets get older, the wire line
can be raised appropriately.
ˆ Electric fencing is one of
the most effective ways of
keeping pigs where you want
them. The set-up needn't be
complicated; a battery-
powered energiser like this
will do a good job.
KEEPING ADVICE
Pulsed deterrent
The wire is attached to an electric fence energiser
unit and an earth stake, both of which should be on
the outside of the fence, out of the pigs' reach.The
energiser is what powers the fence, sending a voltage
pulsing down the wires, but not a current – hence
no death caused.The number of volts passing
through the wire is important and must be
maintained at the correct level for the fence to
operate as an effective deterrent.
Inexpensive fence testers can be used to measure
the voltage being generated, and these can also be
useful for helping to pinpoint the location of
debilitating short circuits.Voltage that's allowed to
Once the pigs are trained to
respect electric fencing this,
alone, will generally keep
them contained
‡ More established keepers will often combine
permanent stock fencing with an electric wire at an
optimum height around the inside. Note the insulated
mount supporting the electrified wire – essential for
maintaining the efficiency and power of the circuit.
SUMMER 2020 19
PRACTICAL PIGS SUMMER 2020
‡ For a non-permanent pig containment solution,
an electrified wire can be perfectly well supported
by push-in, plastic posts, like this.
escape to earth via piled-up earth of wet grass and/
or weeds that come into direct contact with the
wire, will rapidly drain the battery's power, leaving the
fence useless.
Using a simple fence tester involves placing a
metal spike into the ground and then touching the
machine against the fence wire.Typically, the voltage
level detected will be displayed on a row of LEDs.
You can also get versions designed to sit permanently
on the fence, which either beep or flash a light to
signify that all's well with the fence.
Maintaining the efficiency of an electric fence is
very important because pigs are clever opportunists,
and will quickly learn to take advantage if, for
whatever reason, the voltage starts to drop. I never
like to leave my pens unattended with less than
6000V showing on the tester.
One other less obvious downside associated with
using an electric fence for containment purposes is
that, once pigs have become accustomed to its
presence, they can be reluctant to cross the
threshold once the fence is removed.This can make
moving them to a new pen, or loading them into a
trailer that's outside their pen, more difficult than you
might imagine.
Essential shade
As far as pigs are concerned, being able to find shade
from the sun is as essential as having good housing.
Aesthetically, it's much nicer to have trees, hedging or
large, non-toxic shrubs (common Holly (llex
aquifolium) or Hazel (Corylus avellana) inside the pig
pen to provide this. However, this isn't possible in all
cases and, when there's none available, it's down to
the keeper to create it.There are plenty of DIY
options including – with varying degrees of success
A ready and constant supply
of clean, fresh drinking water
must always be made
available to pigs
20 PRACTICAL PIGS
– old patio umbrellas, suspended tarpaulins, curved tin
with no front or back (an old, broken ark).
Accessible water
A ready and constant supply of clean, fresh drinking
water must always be made available to pigs.You
should use water troughs of different sizes for
different ages, but always be mindful that piglets –
which need water provided from two weeks of age,
as a legal requirement – may be able to get into a
water trough, but not out again. So, choose trough
depths carefully.You may find, as youngsters grow, that
you need to replace with bigger troughs so they don't
tip them over.
Alternatives to troughs can be via nipple drinkers
attached to a mains water supply, using pipes or small,
automatic, fixed bowls, which need to be very
securely attached so the pigs don't rip them off or
chew the pipes.
Feed troughs can be useful, especially if you're
feeding smaller pellets, so they don't get lost in the
ground. Choose a length that provides all pigs access
at the same time.
Vermin-proof feed store
If you only have a few fattening weaners to rear to
pork or bacon weights, metal dustbins or feed storage
bins will be large enough for the amount of feed you
will be buying-in.They'll also prevent access by rats,
mice, crows and squirrels, which is very important.
Remember that not only do vermin spread disease
by defecating and urinating on the feed, they'll also
increase wastage levels simply by eating it.
Medicine box
If you buy your fattening weaners from a reputable
source (which you always should!) that de-worms
piglets before sale, you'll only need basic items in your
medicine box/first aid kit.
My advice is to always have antiseptic spray,
disposable gloves and a thermometer on hand, at the
very least.You'll also require medicine book, into
which you can note any prescribed medications
you've given to your pigs. Hopefully, though, this will
remain blank.
The medicine box expands rapidly once you start
breeding pigs, and I'll be covering this in detail in the
next issue. ❖
Metal sheep hurdles like these have 101 uses around a smallholding.
Here a couple have been combined to create a simple pen gate.
OPTIONAL
EQUIPMENT
Livestock trailer
You'll need access to a trailer to take your
pigs to the abattoir. While, at the start of the
process, you can collect and transport
eight-week-old weaners using a dog crate in
the back of your car, things are very different
when it comes to the end game.
You certainly won't be able to legally wedge
pork- or bacon-weight pigs in the back of a
Ford Focus, so a more professional solution
is required. You must either buy or borrow a
dedicated, disinfected stock trailer, or employ
the services of a smallholder/small-scale
haulier to do the job for you.
You might get lucky and find one to rent but,
due to disease bio-security issues, this is
unlikely.
Pig boards
Pig boards are useful when moving pigs
about, especially at loading time. They can be
home-made using plyboard, or purchased
commercially. Obscuring a pig's vision using
the board, encourages them to move in the
direction where its vision remains
unobstructed and, in this way, it can be
steered in the right direction.
Interlocking hurdles
These are always useful to have, and can be
used to form a temporary gate, or to line a
straight path to the trailer. They can also be
used, when linked together in a triangle, to
move reluctant pigs over short distances.
Weigh tape
These are useful for estimating the weight of
a pig, and thus assessing its slaughter time.
However, make sure you're using the scale
measuring 'Live weight', not 'Dead weight';
the last thing you want to do is send your
animals off to the abattoir at the wrong time.
 £640.00 PRICE INCLUDES DELIVERY TO MAINLAND UK

£749 £336.00 £438.00

£394.00 £499.00

PRICE INCLUDES DELIVERY

TO MAINLAND UK

£394.00

£360
£334.99
£390

Official Breed Club for

Oxford Sandy & Black Pigs
The Oxford Sandy and Black Pig Society was formed in 1985 by a small group of dedicated breeders including Andrew Sheppey and Steven Timmins. The Society is responsible for
saving the breed from extinction. The Society continues to promote and conserve the breed, sharing information, advising would be buyers and members, particularly in relation to
maintaining the quality of the breed. The Society also helps members sell birth notified and registered stock.

The current Society Committee has a wealth of breeding experience and is comprised of:

Jane Mathews - Jane has been Chair of the Oxford Sandy and Black Susan Tanner - Susan is Secretary of the
Pig Society since 2015, and is also the first Lady Chair of the British Society, a role she took on in 2015. Susan
Pig Association in it’s 130 year history as well as being a Breed has bred OSB for many years at her farm in
Representative for the breed. Having grown up on a farm, Jane is an Somerset and works hard to promote the work
experienced breeder, keeping and breeding Oxford Sandy and Black of the Society attending many events along with
Pigs at her farm in North Wales. She has recently set up a farm shop other Committee members to promote the breed.
selling only produce from the farm and is passionate about promotion Field to Fork events for schools are something
of the wonderful pork the breed produces. Susan is passionate about.

Pat and Peter Colson - Pat is currently the Vice Dave and Linda Kath Blackwell is a
Chair of the Oxford Sandy and Black Pig Society Aldous - Dave and longstanding breeder of
and Peter is Treasurer. Both have been involved with Linda produce the OSB, having kept the breed
the Society since 2004 and keep the breed at their Society Newsletter for over 75 years. She
farm in Oxfordshire. They are experienced breeders and breed OSB at has been made a lifelong
having kept OSB for many years. Peter’s grandfather their farm in Essex. member of the Committee
was the last commercial breeder of Oxford Sandy Dave is also a BPA for her dedication to the
and Black pigs. Peter has recently been appointed to Breed Rep for the breed and conservation
the BPA’s affiliated judges list. OSB breed. work over the years.

Jack Blackwell, Josh Farrell, Paul Burton and Tania Whittick are all relatively new appointments to Committee. All are dedicated breeders, keen to encourage
those new to the breed and help and support members.

All Committee members are happy to help with enquiries about the breed and can be seen at events throughout the year, including Countryfile
Live, many shows (local and county), Field to Fork events and Spring and Winter Fairs.

Visit Oxfordsandypigs.co.uk Twitter: OxfordSandyBlk

Or search Facebook for Oxford Sandy & Black Pig Society | Registered Charity
NEW WEBSITE! NEW WEBSITE! NEW WEBSITE!
Your NEW destination for
everything smallholding

NEW
WEBSITE

YourSmallholding.com
powered by Smallholding, Practical Poultry & Practical Pigs

Competitions · Event News · Breeders’ Directory · Animal Sales · Free Classifieds

Visit now YourSmallholding.com


Pi g l e t P r o d u c t i o n
Michaela Giles continues her look at farrowing, with
some practical pointers intended to help when
things don't run so smoothly
I
n the Spring issue, I set out to show
what a typical farrowing looks like but,
unfortunately, things don't always go to
plan. There are many forms of
farrowing difficulties (dystocia) that can be
encountered, and signs of trouble include
prolonged pregnancy length; bloody or
foul-smelling discharge; piglet meconium
passed without straining; prolonged labour;
straining without piglets appearing; uterine
inertia – lack of contractions often caused
by sow exhaustion ceasing labour; multiple,
over-sized or malformed piglets unable to
pass through; a distressed sow. The most
frequent cause, however, is a piglet or two
positioned incorrectly and blocking the
birth canal.
Birth canal blockages
Manual examination of the vagina and
cervix to remove an obstruction, or to
correct the presentation of a piglet, ideally
requires strict sanitation using hot water
and soap or obstetric gel, the use of
obstetrical gloves, sterile lubricants applied
liberally, and the most gentle of approaches.
If you're not competent at performing
manual, piglet extractions, then don't 'have
a go' unless there's absolutely no other
option available to you. Also, bear in mind
that you must be as gentle as is humanly
possible, or you could cause a serious
welfare issue. Always try to call your vet to
either advise or attend.
If the sow is lying on her left side, use your
left hand to explore the birth canal; if she's
on her right side, use your right hand. Begin
by placing two fingers very gently inside the
vulva, checking for piglets. If you can't feel
anything, shape your hand and fingers like a
cone and, very gently, push your clean,
lubricated hand into the vagina. In a large,
FARROWING MASTERCLASS
PART
TWO
Unfortunately, with farrowing, things don't
always run to plan and the process can be
affected by a multitude of problems about
which pig keepers should be aware.
Photo courtesy of: Beverley Kingdon
well-dilated sow, the vagina, cervix and uterus
tend to blend together. Stop once you reach a
piglet, generally, you don't have to go in past
your elbow.
If you find that the piglet is coming head first
(anterior position), then wrap your thumb and
forefingers around its ears and jaw and pull
gently. If the birth canal is too tight, grasp the
lower jaw with your thumb under the tongue
and your index finger in the V-shaped bones of
the lower jaw. Or, place your thumb over the
piglet's snout, and your index finger snugly
behind the upper needle teeth for a firm grip.
Squeeze and pull gently.
Alternatively, if the pig is presented
backwards (posterior position), place your
If you're not competent at
performing manual, piglet
extractions, then don't
'have a go'
SUMMER 2020 23
PRACTICAL PIGS SUMMER 2020
You shouldn't go around
jabbing oxytocin into your
sow 'willy-nilly', as it can
have some undesirable
side-effects
index finger between the legs, your thumb on
the outside of one leg and your middle finger
on the outside of the other one. Then squeeze
together and pull gently. When the piglet is out,
do not break the umbilical cord so the blood
supply continues until it breaks naturally. But do
remove the placental tissues from around the
piglet's snout.
Trauma risks
Don't go to any extraordinary efforts to reach
in for more piglets, particularly if you have
released a blockage; assess each piglet's
delivery needs individually. Most often the sow
will deliver the remaining piglets without
assistance. The manual extraction of piglets is
by far the safest technique. The use of forceps,
cable snares or blunt hooks risk trauma to the
sow's reproductive tract and to the unborn
piglets, and these techniques should be
reserved for veterinary professionals only. After
manual interference with farrowing, take care
to monitor the sow closely for signs of
infection. Antibiotics may be required should an
infection develop.
Other abnormal presentations
A breech presentation is where the piglet is
presented backwards, but with the hocks and
legs tucked upwards, causing the rump to get
caught on the brim of the pelvis. This can be
remedied by gently sliding your hand through
the birth canal until you touch the piglet, then
24 PRACTICAL PIGS
hooking your finger around its hock
and pulling gently towards you to
straighten the legs out behind them.
This will put the piglet in a normal,
posterior presentation, making it easy
to pull, gently out.
The uterus has two horns and one
exit, so it's no surprise that,
occasionally, two pigs are presented
for birth at the same time, effectively
blocking the exit. When you do go
inside to sort it out, you may find
one piglet coming backwards and the
other forward, or both may be facing
the same direction. If the uterus is
large enough to pass a hand through,
deliver the first pig you reach, and
then return for the second.
Heavy uterus
A heavy uterus is where the weight
of a large litter has dragged the
uterus down along the abdominal
wall, causing the birth canal to
become S-shaped. In these cases the
uterus sometimes can't contract
enough to push the piglets up and
over the pelvic rim, so assisting in the
delivery of the first piglet may be
required. This often smooths out the
S-shape so that the remainder of the
piglets are born normally.
Oversized piglets (weighing more
than 1.8kg/4lb) in an under-developed
(young gilt) or swollen birth canal,
may become lodged, or simply
exhaust the sow. This can be a difficult
problem to correct, and will require
the smallest, experienced hands you
can find, together with plenty of ‡ The result we all hope for; a healthy litter suckling
lubrication. A recommended method is to use a from a full milk bar. Photo courtesy of: The Rushbury
2m piece of disinfected nylon cord, passing it
5cm behind the left and right ears and twisting gently in a downward movement to bring the
lightly under the jaw to secure, before pulling piglet out. It's recommended that you familiarise
yourself with the technique by cutting off the
end of a wellington boot, placing a dead piglet
inside with its head presented to you, and
practice placing the cord around the neck.
Uterine inertia, sluggishness or a lack of
contractions, are among the most common
complications at farrowing time. The list of
causative factors is long, but includes the use of
prostaglandins to induce farrowing, or the use/
over-use of oxytocin to induce uterine
contractions; or sow exhaustion from
prolonged labour, being overweight or
delivering a large litter.
You can normally avoid the use of oxytocin
by inserting a clean arm gently into the vagina
– known as 'sleeving' or 'feathering' – to
stimulate the uterus to contract. Piglets suckling
the sow's teats also stimulate uterine
contractions, so massaging the udder and teats
may be helpful.
Calcium deficiency
Hypocalcaemia – a deficiency of calcium – is
another common disorder among older sows
(those that have had three or more litters). If

you 'sleeve' the sow and there's no uterine
tone (you can't feel any muscles contracting),
and you are confident there are no stuck
piglets, then you can administer oxytocin and
check her again. If there's still no tone, an
intramuscular dose of calcium, as
recommended by your vet, may return normal
uterine tone within 15-20 minutes, and she'll
continue farrowing normally.
Mummified babies are usually passed
through the cervix without issue, as they're
typically smaller than live piglets. However, they
don't stimulate uterine contractions and, if
they're too slow exiting, they may be followed
by a stillborn piglet.
If a piglet is delivered and it fails to breathe,
take a small piece of straw and poke it up a
nostril. This usually invokes sneezing or
coughing reflexes, effectively removing any
mucus blocking the windpipe. If this doesn't
work, place your middle finger across the
mouth of the piglet with its tongue pulled
‡ Mummified piglets don't stimulate uterine contractions so, if they're too slow exiting, may be followed by a still-born piglet.
forward, cradling the head with the rest of that
hand, hold the back legs with your other hand
and swing the piglet firmly downwards to
propel any mucus out. Be warned, though, I've
been bitten a couple of times while performing
this procedure, and those needle teeth
are incredibly sharp!
Use oxytocin with care
You shouldn't go around jabbing oxytocin into
your sow 'willy-nilly', as it can have some
undesirable side-effects. It's a powerful
prescription drug for use only when absolutely
necessary, and most definitely shouldn't be
used routinely.
Before considering administering oxytocin,
try to stimulate natural oxytocin release by
sleeving, udder massage and, if possible, keeping
at least four piglets nursing at a time. If you
then decide you'd like to administer oxytocin,
first check that the cervix is fully dilated, and
that there isn't a piglet blocking the birth canal.
The preferred sites for administration are
the neck or the vulva, and it should be used
only if a minimum of 40 minutes has passed
between births. Also, limit the use to twice per
sow. Improper use of oxytocin has been shown
to cause umbilical cords to rupture, leading to
higher stillbirth rates. High doses (over 20 IU)
may also create a refractory period lasting up
to three hours, during which the natural or
injected oxytocin fails to stimulate uterine
contractions – effectively reversing what you
are trying to achieve.
Recent research has suggested additional
negative effects on the foetus, including
increased contraction of the heart muscle,
decreasing the number of heartbeats, which
has been shown to reduce oxygen levels in the
piglets. There's also an increased chance of the
sow becoming hypocalcaemic, due to the force
and frequency of the uterine contractions.
Having said all that, oxytocin is a useful drug to
have in the medicine box, and the associated
risks may outweigh the risk of not using it in
some instances – just give it serious thought
before administering.
Behavioural problems
One problem that you hopefully won't come
across on your first farrowing, is when a novice
gilt seems calm and controlled throughout the
birthing process, until one of the piglets moves
up to her head, and then she becomes
frightened by the 'strange creature' she can
now see. She may even try to bite or kill the
piglets when she gets up and sees them all
around her, or start to run around in a panic.
FARROWING MASTERCLASS
You or your veterinary surgeon can
administer a dose of sedative (such as
Stresnil™), after which she'll sleep for a good
few hours. This will give the piglets a chance
to feed and get stronger. But be careful if
you're farrowing any distance from your
house, as a predator may pop in and take a
couple of the youngsters. If you can collect
the piglets safely, without having to sedate
the sow, (they're near the rear door of the
ark, for example), scoop them up and put
them together until she calms down.This
reaction is rarely a permanent problem. The
piglets will be fine for a while without
feeding, but it may be wise to have a heat
lamp on standby.
A slightly more common problem among
first-time gilts results from them trying to be
a good mother. After leaving the ark to eat,
drink or go to the toilet, the sow will
suddenly remember they she has babies, rush
back inside at speed and kill some of the
piglets in the process. This usually calms down
after the first day, and is rarely a problem with
subsequent litters. Over the years I've had two
sows do this, and both were fine with their
second litters.
However, if a sow continues to savage and
kill her piglets with subsequent litters, you have
a few, basic options. Most drastic of all is to cull
the sow. Alternatively, you could simply opt not
to breed from her again or, if that doesn't
appeal, then install a farrowing crate and use it
for at least the first week after farrowing.
However, this may distress the sow beyond
acceptable welfare parameters, or she may still
try and savage the piglets when released. So,
you'll have to leave her in the crate and,
perhaps, wean the piglets earlier than usual at,
say, 4-5 weeks. ❖
SUMMER 2020 25
PRACTICAL PIGS SUMMER 2020 SUCCESSFUL FEEDING

THE IMPORTANCE
OF NUTRIENTS
Farmgate’s Emma Slater
explains the important role
that good sow nutrition
plays in the production of
healthy, robust piglets

W
e know that quality nutrition
plays an important role in a
sow’s reproductive performance
overall and, for her to reach her
full potential, all essential nutrients and vitamins
should be in good supply.This isn’t just about
supporting healthy and productive sows on the
farm for longer, but also giving the pre-natal and
new-born piglets the best start in life.That’s why the
Farmgate Sow and Weaner range are balanced for
essential nutrients, but also contain a unique
combination of features, such as Omega 3,
fat-soluble vitamins and fibre.

Dietary benefits
Omega 3 will be a familiar name to many, and we
know the importance of it in our own, human, diets.
But this nutrient also brings many benefits to sow
nutrition. Omega 3 is the name given to a family of
essential, unsaturated fatty acids. Pigs can’t produce
Omega 3 themselves, so it needs to be supplied for
them, as part of a well-balanced diet and, as part of
this, they bring a whole heap of benefits which are
top of the agenda for many pig keepers. Omega 3
fatty acids are involved in structure and growth for
all cells in the animal and, as a result, there’s good
evidence to show its important role in supporting
healthy litter sizes and weaning weights.
A strong, healthy piglet comes from a strong,
viable follicle. Not only can a combination of starch,
sugar and fats have a positive impact on follicular
development, but the hormone responsible for
ensuring a food source is available to the follicles, is
Omega 3; it needs this essential fatty acid to do its
job properly.
‡ The presence of Omega 3 – essential, unsaturated fatty acid – in a well-balanced feed ration, brings many nutritional
benefits to pigs; they can’t produce it themselves.
If Omega 3 fatty acids are in short supply then,
potentially, so will food to the follicles, preventing
them from growing and, potentially, impacting
litter size.
Essential vitamins
Farmgate Sow also contains a combination of
important vitamins, such as folic acid and carnitine,
which have a positive impact on the reproductive
performance of sows, as well as improving litter size
and birth weights.
We’ve just emphasised the importance of
essential nutrients for a sow generally, and during
the gestation period, but it’s also important to
appreciate the need to continue this supply during
the critical lactation period, as well.
Colostrum is the first milk produced by the sow.
It’s full of energy and is packed with antibodies and
key nutrients. It is essential that the piglet suckles
enough colostrum within its first six hours of life,
but it’s equally important that the colostrum
produced by the sow is of good quality.
Optimising sow nutrition during late gestation,
and the transition period, can positively affect key
proteins found in sow colostrum. Good quality
colostrum will kick-start the piglets' immune system,
and helps to prevent disease susceptibility. By giving
your piglets this advantage in early life, alongside
promoting good quality milk production, you can
also expect to see heavier weights at weaning.
At Farmgate, our range of Sow and Weaner
products are formulated with key ingredients and
features to keep sows healthy, and give piglets the
kick-start in life they need. Farmgate has an
unrivalled range of products suitable for all stages of
pigs’ life.This is supported by the Farmgate team’s
wealth of knowledge and expertise on all aspects of
pig nutrition and welfare. ❖
MORE INFORMATION
For details about the Farmgate range,
contact Farmgate Sales Support by
calling 03306 781188 or sending an
email to: info.farmgate@forfarmers.eu.
Alternatively, visit the website at:
farmgatefeeds.co.uk

26 PRACTICAL PIGS
 THE DEFINITIVE GUIDE TO KEEPING AND REARING PIGS

SPECIAL OFFER
Receive 4 issues
for just £10! NTERY
ING & PREVENTING SWINE DYSE
SHOW-STOPPER: UNDERSTAND VOURITE PIG!
OF YOUR FA WINTER
3D MODEL
WIN A FANTAST Practical
IC, LIFELIKE CHOICE CUTS
Issue 37
: MASTERING BASIC BUTCHERY SKILLS AT
HOME

PIGS Practical
AUTUMN

Practical
Issue 36
SPRING 2020
Issue 38

PIGS PIGSn
Keeping and rearing TERCLAHO
WO
d r ea
OL rin
LYg FRSKee AU NDstS
IE S AG E M
ping
AS
y- ep onerand
Keeping a Mangalitza buying guidthee–pearfect bang
St ep -b at
SS ME-M
Top
in
ho
g
m erearing
ADE BACONus
mak bacon and ham at hom
icio
tips for making del e

FRUIT & VEG!

T d with so much to offer
Nbree
BRILLIA enthEusiast keepers
IR
GOLDEN We investigate the real value
of dietary supplements

BERKSH riving
for your pigs
GLOUCESTERS!
build a th
One couple siness with One owner’s life-long devotion to
hog ro ast bu the Gloucestershire Old Spots
ite breed
their favour
FIRST-TIME FARROWING
RITE PIG! ARM!
KEEP ‘EM W
(MAIN
UK £4.25

(Pic 2)
Learn what to expect when
HOW
ADVICE ON your first piglets arrive
ESSENTIAL YOUR PIGS
(Pic 3) TO KEEP ER
Learn why it’s vital to keep pigs
IS WI NT
HEALTHY TH
EDING FOR WINT ER
ITES FAMILY FAVOUR hs
well fed during the cold mont
BRITISH LO FE
P UK £4.25

AFRICAN
(Pic 4) GENE
KEEPING GENIE
POSITIVE! NE
SWI ThePU
practicalRE PIG
UK £4.40

Breeding, showing secrets of

FEV E R BU
breeding SIN ES S
SPRING 2020

and conservation good pig

with the Large Black
TyouEtheneedever-frien
UPDAbuying
– an owner tells all
All to know about ASF
explained
thre
Find atwhat’s involved in running
out
K

ab ou t th e a successful, pedigree pig

news
KELSEYmedia

BUYING dly and 26/11/2019 12:33

TOP TIPS ONE BEST st engaging Kunekune

ONE OF TH OUND All the late breeding operation
27/08/2019
15:32

PORKER S AR
Cover Spring 2020_V2.indd 1

SAVE
Subscribing is easy!
1
1-Cover.indd

31%
Only £2.75
per issue

PRINT SUBSCRIPTION GO DIGITAL

4 issue annual subscription Annual subscription
for just £10.99
just £10 by Direct Debit* Online at
Call 01959 543 747
Please quote code PIGS10. Hotline open Mon-Fri, 8.30am-5.30pm. pocketmags.com/practical-pigs-magazine
Online shop.kelsey.co.uk/pigs10 All of our digital magazine subscriptions and issues can be
downloaded from anywhere in the world and read on PC, Mac, iPad,
iPhone, Android devices, Kindle Fire, Windows 8 devices and any
*UK Direct Debit print offer only. Discount calculated from print issue price of £4.25. HTML5 compatible device.
PRACTICAL PIGS SUMMER 2020

A regular feature to keep you

up to date with important news from
AHDB and the wider pig industry

ASF – what’s the latest?

With the ongoing restrictions from the
coronavirus pandemic, it is easy to forget
that African swine fever (ASF) remains a
threat to our pigs. Two new cases of ASF
have been detected in the west region of
Poland, resulting in the cull of 15,000 pigs.
Coronavirus restrictions mean a ban on
hunters in the forest, so there is potential
for further spread through movements of
wild boar.
Papua New Guinea has also confirmed
its first cases of ASF. The disease was
confirmed in a herd of 700 free-ranging pigs
in the Southern Highlands. The source of
infection is currently under investigation, but
it is suspected the pigs may have accessed
infected meat from a local refuse site. This
development is of particular concern to
Australia, with the government intensifying
their biosecurity resources, including the
installation of two new 3D X-ray machines
at Sydney and Melbourne mail centres.
Australia recognises that the biggest risk
of ASF entering the country is through the
illegal import of infected meat products, and
these additional measures add to the already
stringent checks on airline passengers and
luggage arriving into the country.
In the UK, the coronavirus restrictions have
resulted in a surge in walkers along rural
footpaths, which could increase the
likelihood of illegal feeding.
If you have footpaths running alongside your
pigs, why not order one of our ‘do not feed
the pigs’ signs to display and remind
passers-by that it is illegal to feed food waste
to pigs. You can also order one of APHA’s
posters to remind your team what can and
cannot be fed to your pigs. Spread the word,
not the disease!
Visit: ahdb.org.uk/small-scale-pig-keeping

28 PRACTICAL PIGS

Focus on nutrition
As with humans, pigs require a balanced diet
made up of carbohydrates, fats, proteins
(amino acids), minerals, vitamins and
water. Factors such as genetic variation,
the environment, availability of feedstuffs,
disease and other stressors all play a
role in pig nutrition. Pigs at each stage of
production have different dietary needs, but it
is especially important to make sure your gilt
diets are appropriate.
Pigs are naturally capable of eating and
digesting a mixed diet and can use a much
wider variety of nutrient sources than we
normally feed them. However, you need to
be aware of the risks associated with using
alternative feeds and what is and isn’t permitted.
Never use alternative feed ingredients, such
as potatoes, beets and apples, as a complete
substitute to commercial rations. If you do
include them, bear in mind they have a high
water content, so you should substitute
at a ratio of 4:1, i.e. for every 1 kg of feed
removed, include 4 kg of additional feedstuffs.
You should also never remove more than 25%
of your pigs’ concentrate ration, otherwise
they may lose body condition and fail to thrive.
Some alternative feeds, such as green
potatoes and parsnips, may be harmful to
pigs, while others, such as raw potatoes,
may affect protein digestion. High fibre and
Pedigree breeder
of the year
Are you a pedigree pig breeder? If so, have
you thought about entering Pig World’s
National Pig Awards?
N AT I O N A L
PIG AWARDS
2020
Defra launches updated welfare code
A few months ago, we highlighted that Defra
was updating its Code of Practice for the
Welfare of Pigs. This code came into force
on 1 March 2020 and you can find a link to it
from our website: ahdb.org.uk/small-scale-
pig-keeping
All producers in England need to be familiar
with the code, which will take approximately
three hours to read in full. It sets out legal
requirements and updated guidance on
rearing pigs. Enforcement bodies, including
APHA inspectors and local authorities,
AHDB PORK
low dry matter content, and the presence of This includes using kitchen waste from all
harmful substances, may also affect appetite, households and catering waste from any
digestibility and metabolism, resulting in a establishment, regardless of whether they
loss of performance. You can find a guide on are vegan or vegetarian kitchens. These can
raw materials and by-products on the BPA transmit African swine fever as well as other
website, which includes nutrient values and serious diseases, such as foot-and-mouth
inclusion levels. disease and classical swine fever. Fruit and
vegetable material that has never entered a
Remember, it is illegal to feed any catering
kitchen and which has not come into contact
waste, kitchen scraps, meat or meat
with material of animal origin is permitted.
products to farmed animals, including pigs.
Entrants will be judged by sector-specific
experts against a range of criteria, including
number of pigs sold to other breeders,
performance at county shows, key breeder
statistics and processes to prevent
inbreeding. All finalists will receive two
complimentary tickets to the award ceremony
in London and the winner will receive a trophy
and feature in Pig World magazine.
Last year’s winner was Christopher Impey,
who owns the Fairoaks herd of pedigree
Berkshire pigs in Tonyrefail, Mid Glamorgan.
Christopher exports pedigree pigs across the
world, including to Italy, Germany, Belgium,
France, Japan and America.
The closing date for entries is 26 June
and you can find all the details online:
nationalpigawards.co.uk
will use the code when investigating suitability of commonly used
allegations of poor welfare – failing to comply enrichment materials
will be considered an offence.
• Greater emphasis on record-keeping
Some of the key points to take note of include: regarding medicine use, health, welfare
•
and contingency plans. It also includes a
Owners must start recording incidents new requirement to record light levels,
of tail biting, and what they have done to e.g. using a lux meter
•
prevent and reduce tail biting, and focus
More of a focus on stockmanship and the
on avoiding the need to tail dock
•
correct handling procedures
•
All pigs must have permanent access to
enrichment materials. The code provides A statement about Defra’s intention to
useful guidance on the attributes and move away from farrowing crates
SUMMER 2020 29
BPA CONSERVATION

BRITISH PIG ASSOCIATION

The voice of the small-scale pig keeper!

BPA News An update on the impact of Coronavirus on

members and the work of the Association

From the chair…

Dear BPA members
Thank you all for being so understanding and
supportive of the office staff during this crisis. In
line with government guidelines, we had to close
the office and ask the staff to work from home or
accept furlough under the government's job
retention scheme. They have been working hard to
maintain our core activity as a breed society –
pedigree recording.
We have been working closely with our
colleagues at the National Pig Association to keep
Defra and the devolved administrations informed
of any issues affecting our members. We've had a
weekly Defra Covid call for the pig industry and,
also, the UK Livestock Chain group – which
formerly met as the Brexit livestock group – has
been meeting every two weeks instead of monthly.
The BPA executive has held regular meetings
by video conference to monitor the situation, and
we'll continue to do so over the coming weeks.
Finally, a big 'thank you' to the members who
have adjusted to the new working conditions, and
continued to register their pigs in the herdbook, or
transfer them to new owners. Your efforts have
been rewarded as we already have 41 new
pedigree breeders this year; almost the same as
last year. But, perhaps more telling is the fact
that, since the lockdown started, we've had more
than twice as many new members as were
recruited in the same, six-week period last year.
To those new members joining under such
difficult circumstances, a special thank you.
I look forward very much to the time when we
can meet again, face-to-face at our Small-Scale
Producer Club meetings, or at shows and other
events. In the meantime, I hope that you, your
families and, of course, your pigs, are safe
and well.
Jane Mathews, BPA chairwoman

New BPA website launched

The new BPA website is now up and running.
There's a 'Pedigree Services' link on the home
page that takes you back to the old site for the
online herdbook, the members' area and the
'Search for pigs' facility.
The first phase of the new website is focused
on Conservation, so it has all the individual
breed pages with buyer's guides and Me and My
Pigs articles to encourage potential new keepers,
as well as a full conservation section featuring
all the individual conservation breeding plans
plus information from the breed surveys.
The message we want to convey is that to
save our breeds, we'd like people to breed them.
But, even if you can't do that, you can still buy
pedigree weaners and fatten them, which is just
as much a part of the conservation effort.
For those who don't want to keep their own
pigs, we're asking them to buy pedigree pork.
Anyone who does this is contributing to the
conservation effort. After all, breeders simply
won't breed pigs if people don't eat them!
Finally, we've set up a donation page so that
anyone who wants to contribute to the We still need help to collect three more boars We need to increase the distribution of sows
Conservation effort can do just that. We have for the gene bank, and to spread the different across the country.
highlighted the achievements of each breed, but bloodlines across the country – important to
also emphasised what still needs to be done, protect the breed from the risk posed by diseases British Saddleback
and illustrated how contributions might help. like African Swine Fever. 28 different sow lines is a challenge, but we
already have 20 lines that are kept in at least five
Conservation plan highlights British Landrace herds. Last year the Fidra line was moved.
Berkshire The British Landrace continues to face many With 14 boar lines, the breed has more than
All seven boar lines have been gene-banked, which challenges and, as such, promoting this breed most. Working with the breeders club, we now
was the first target on the conservation plan. must be a priority. have 12 lines in the tank.
All Berkshire sow lines are present in at least Declining sow numbers has put several female Help us to fund a Guardsman boar for
five herds, which was another target. lines at risk. gene-banking, and to move the Alvis sow line.

30 PRACTICAL PIGS

Gloucestershire Old Spots
The first breed to reach the gene bank target of 10
boars representing all the lines.
Sows are well distributed, but some lines are
dominant. Five lines represent 50% of the total
sows.
One-third of the sow lines have seen numbers
plummet, and need support.
Large Black
Thanks to the breeders club, we only need one
more boar for the gene bank.
Maintaining 23 sow lines is a big challenge, but
a successful programme with the club helped move
the Golden Harvest line last year.
We need support to complete Phase 1 of the
gene bank, and to move the Bess line into other
parts of the country.
Large White
One of the founding breeds back in 1884, and one
of Britain's greatest gifts to the world. But the breed
has fallen on hard times.
The Junior Pig Club has helped promote the
breed, and established a school with Large White
gilts for breeding.
With two-thirds of the sows in the northern and
eastern regions, support is needed to distribute the
breed and lines around the country.
BPA Pork
Pedigree pork and Coronavirus
The idea of being locked in your home and unable
to go out is a big shock for most of the population
but, for pig keepers, it's not an entirely new
concept. In this century alone, we've been through
two outbreaks of Foot & Mouth Disease, resulting in
similar restrictions on our pigs and, in some cases,
their keepers.
Peter Brier, former BPA deputy chairman and now
in his 80s, is stoical about the current situation. He
remembers the Foot & Mouth outbreak of '67, when
the disease arrived on the farm next door. He and
his young family were put into lockdown as a
condition of sparing the high-value nucleus herd of
British Landrace. "The children weren't allowed to
go to school and food was delivered to the end of
the drive," he remembers.
But how has this national crisis affected pedigree
pig keepers this time around? When the lockdown
was announced, there was initial concern about
access to feed and abattoirs, as well as worries
about being able to move pigs from farm to farm.
Although there were some initial reports of panic-
buying of feed, these problems soon passed. As
with the supermarkets, there never was any real
shortage, just a complete lack of flexibility in
systems where efficiency and the lack of any spare
capacity means that they struggle to respond to any
sudden changes in demand.
Middle White
All the boar lines have been frozen, but we need an
additional three boars to meet the Phase 1 target of
10 boars in the gene bank.
With half the sows in a single herd, we need to
distribute the lines around the country. A Revival
boar, from the list of least-related sows, was used
to produce two boars for distribution last year.
We need help to freeze another three boars, and
move sows in the northern and southern regions.
Oxford Sandy & Black
All bloodlines are represented in at least five herds,
but only the southern and south-western regions
have all the sow lines.
The breed has the least number of boars in the
tank, with only six frozen so far.
Support is needed to add four more boars to the
gene bank, and encourage the movement of sow
lines north of the M4 motorway.
Tamworth
We need one more boar line for the gene bank to
reach the target of 10, covering all the lines.
All the sow lines are represented in five herds,
but only the north has all the lines. Rita and
Roseleaf are the only lines missing from the central
and south-western regions.
Help needed to add a Glen boar to the gene
We thought it would be interesting to spotlight some of
those running pedigree pork-based businesses, to see
how the pandemic is affecting them
Fears over pig movements were resolved with an
excellent template letter created by AHDB for
companies, organisations and individuals to use,
and versions for BPA members were emailed out
and made available on the website.
Worries that it wouldn't be possible to get private
kills for pigs turned out to be exaggerated. A few
abattoirs were affected by staff shortages, and the
increased demand for meat meant that some
butchers decided to focus on their own businesses
instead of offering a service for private kill
customers.
In general, though, most people were able to get
feed for their pigs, provided they didn't leave it until
the last minute. Private kills continued, too,
although some pigs had to travel further than we
might have wanted.
Debbie Kingsley, of South Yeo Farm West in
Devon, was rightly concerned when her abattoir
told her at the start of lockdown: "As things stand,
we've had to suspend all private slaughter until
the end of April." Then, a couple of weeks later,
she was told: "It isn't looking likely that the
suspension on private kill is going to be lifted at
the moment."
But all's well that ends well. "Amazingly, after
the initial warning about halting private kills, the
abattoir was able to honour our original
BPA NEWS
bank, and boost numbers in Rita and Roseleaf
lines.
Welsh
Breeders of Welsh pigs have doubled in the past
15 years, but the breed is still heavily concentrated
in Wales, with many lines in less than five herds.
Seven out of 11 boar lines have already been
frozen, boar is being lined-up for inclusion this year.
Support is needed to add four boars to the
gene bank, and encourage the spread of the breed
out of its Welsh homeland as insurance against an
exotic disease like African Swine Fever.
There will be many more new website
developments to follow over the coming months.
The next phase will concentrate on pedigree pork.
Latest news will be displayed in the form of tweets
on our home page, with special pages being
created in the event of a crisis, such as the one
we're experiencing now. If you have a smartphone
or tablet device, please follow us on Twitter
@britishpigassoc
The interactive sections of the website, such as
the online herd book and members area, are
developed in partnership with Grassroots, which is
creating a completely new system that will
transform the way members birth-notify and
register their pigs.
bookings," Debbie explained. "So, apart from a bit
of worrying, everything has remained as it should
be. All butchery, curing and packing services have
remained the same. I always email cutting lists in
advance, so we're able to discuss that over the
phone, which means there's no need to go into
the office – the only task is to unload the pigs.
"We alerted our customers to the fact that the
virus was having a knock-on effect on our butcher,
and that we would keep them informed if there
were any necessary delays. They've all been most
understanding and, if anything, keener than ever
to get our meat. I could have sold it twice as
much, at least!"
The stories of three other contrasting pedigree
pork producers are also relatively positive. The first
two Robert and Sara Buttle in Wiltshire and Sally
Lugg in Cornwall are both full-time farm
businesses, while BPA chairwoman, Jane Mathews,
on the border of Wales and Cheshire, has a
full-time job in local government.
Worries that it wouldn't be
possible to get private kills
turned out to be exaggerated
SUMMER 2020 31
BPA PORK IN BUSINESS
Buttle Farm
Thanks to the wonders of Zoom, Marcus Bates visits
Robert and Sara Buttle in rural Wiltshire, to discover
how their rare breed pig business is bearing-up to the
lockdown strain.
In the summer of 2009, Robert and Sara Buttle
decided to give up their jobs in construction and IT,
and buy an old dairy farm in Wiltshire, near Compton
Basset. The primary focus was always going to be rare
breed pigs, but they also wanted to develop a
well-diversified, rural business that would allow them
both to work full time on the farm.
The farm comprised a set of working dairy buildings
and 60 acres of land set up for strip grazing. They
wanted the pigs to be free-range, and so set about
looking at how they could make the buildings pay for
themselves. This turned out to be a challenge, not
least because they embarked on the project just as
the effects of the credit crunch and recession were
really starting to bite.
Battling with planners
Sara carried on working off the farm for five years,
while they went through all the usual battles with the
planners, and carried out all the building work.
However, with that complete, she was able to join the
farm on a full-time basis as well.
Rare breed pigs are the heart of the farming
enterprise. Robert and Sara keep six pedigree rare
breeds in the herd, of which five are native breeds,
plus the Mangalitza. "The native breeds are our priority,
says Robert, "but even though the Mangalitza isn't
native to the UK, it's the one breed that attracts more
attention than anything else. The Mangalitza is
slow-growing and produces a very fatty carcass, but
they're really entertaining pigs, too, and we wouldn't
want to give them up. A lot of visitors come just to see
them!"
The native breeds that they keep are Berkshire,
British Saddleback, Large Black, Oxford Sandy & Black
and Tamworth.
They breed the Berkshires, Large Blacks and Oxford
Sandy & Blacks themselves, because of their local
links, but buy-in pedigree weaners for the others. "We
tried breeding all six and it was just too complicated",
admits Robert. "Now we find that buying-in weaners
enables us to balance our own supply, and support
other pedigree breeders who don't want to fatten all
their stock."
Conservation contribution
"We feel that, by doing that, we're contributing to the
conservation effort just as much as if we were
breeding them ourselves." They birth-notify all their
litters, and tag with individual numbers because they
like to have the individual identification for farm and
stock management. To avoid having to keep too many
different boars, they make use of artificial
insemination, and find they get a great service from
Deerpark AI.
The British Saddlebacks come from local breeders
like the Carters, and they get Tamworth weaners from a
range of people. Unlike many people, they don't just
buy weaners to fatten over the summer, as they
need to maintain a steady flow of pigs through
their business.
32 PRACTICAL PIGS
‡ Even in winter, the Buttle Farm paddocks retain
some green grass…
Now that they've worked with all six breeds, they
agree that it would be hard to say which ones – if any
– they would want to get rid of. It is more challenging,
their way. Having a single breed with just one boar
would be much easier, but they love having the
different breeds, and it also means that they're always
changing the offer in the meat business.
They find this works in two ways. Some customers
like to try the different breeds and make comparisons.
Then others have clear favourites, and only come when
their chosen breed comes up on the list.
They are both very passionate about rare breeds
and conservation, and recognise that they're so lucky
to have all these different breeds when other European
countries have lost most of their native pig breeds.
They feel that it's really important to do the best
possible job with rare breed pigs, and they want to
produce the best possible carcasses they can.
Free-range lifestyle
All the pigs are kept in an extensive, free-range system.
The idea is to try and keep them in paddocks where
they always have access to some fresh green rooting
and grazing. The ground might get a bit patchy in
January and February, but rotation and managing
stocking density help and, so far, it's worked really
well. About half the land (30 acres or so) is in the pig
rotation scheme, with about a third of that being
rested at any one time
Their ideal carcass is a deadweight of 85kg, and
they'd rather take longer and get more flavour. They
keep boars up to eight or nine months, and gilts for
10-12 months. They separate the sexes at five
months, as they don't castrate, but have never had any
problems with boar taint. Grazing contributes a lot to
the diet, and so they feed a lot less compound ration
than would be needed if the pigs were inside. The total
feed cost isn't a lot more than killing-out younger at,
‡ Investment in a modern processing unit has
really paid off for the Buttles' restaurant trade, and
proved essential in developing their charcuterie
business.
‡ … while, during the summer they provide a
wonderful environment for the pigs.
say, 65kg with indoor feeding, and lots of exercise
really helps with carcass quality
"The 85kg deadweight results in a perfect
cross-over carcass," says Robert. "We can produce
relatively large pork joints for restaurant customers
and while, in butchery, you can always cut something
down, you can't make it bigger. It also gives us the
right size of carcass for bacon, pancetta and ham."
Normally they sell about 75% of their pork to
restaurants, and the rest to private customers. The
restaurant customers always get a pedigree meat
certificate as well as a photograph of the pigs in the
paddock, taken a week or so before they go to the
abattoir. Restaurants use this information in lots of
different ways. Some use it to get the staff up to speed
so they can talk about the meat, others put the photos
and certificates on the wall, or on the bar in a pub
environment. It's a great way to put out information
about the rare breeds, and get the public thinking
about what they're eating, and how that can help
conservation.
Fully-certified
"Everything we sell has to be identifiable and
birth-notified, so we have a meat certificate to go with
it. If I didn't have pedigree stock, birth-notified pigs
and meat certificates, I wouldn't be able to get the
price I do from our restaurant customers,"
Robert added.
"This is where we win with the chefs. We always like
to have the chefs – and, ideally, some of the kitchen
and front-of-house staff – come to the farm so they
understand that it's not just some coloured pig, but a
breed with over a 100 years of history, plus all the
paperwork and evidence to back up the provenance.
"We really like the pedigree pork certificates, and
would encourage anyone with rare breed pigs to make
sure that they are all pedigree, and to use meat
certificates. It's a great way to get the message out to
people that, by buying the pork they are the final link
in the conservation chain; their purchase is actually
contributing to saving these breeds. Our restaurant
customers love them, as well. One restaurant, in Bath,
has more than 30 different pedigree pork certificates
framed on the wall."
The couple enjoys working with restaurants because
it creates a very wide audience for their pedigree pork.
They want more people to try it and, hopefully, decide to
buy the pork themselves. In a restaurant setting, they're
getting a really high-quality product cooked in the best
possible way, so their initial experience is the best.
Hands-on approach
They do all their own butchery and deliveries.

Carcasses come back as half pigs. A grain barn has
been converted into a processing unit with two curing
rooms, a rail system and a meat fridge. This is a very
good example of how a small-scale farm can still meet
all the regulations. They do microbiological testing for
their curing, and their Environmental Health Officer is
always surprised at how good the results are. But
Robert and Sara believe that it's precisely because
it's small-scale that they can keep everything
under control.
All their restaurant customers are within 25 miles of
the farm, as they aren't prepared to trust the
restaurant deliveries to couriers, and aren't big enough
to employ a driver to go out and do a round. Robert
does all the deliveries. Some restaurants take fresh
pork with some vacuum-packed, so they can deliver
every two weeks. But others only want fresh, so require
weekly deliveries.
They prefer their private customers to be local so
they can collect their orders in person, but they do
ship some orders by courier. Sara does a monthly
bulletin about what's going on at the farm and, a
couple of times a month, she sends out a mail order
list to around 500 people. Virtually all are regular
customers, but some are very infrequent and might
only buy twice a year. The restaurant customers,
however, buy every time a pig goes to the abattoir,
which is very good news as it means that 75% of the
carcass is already sold.
At Christmas, the restaurants switch to fixed menus,
including a lot of turkey, so then Robert and Sara rely
on their private customers, who'll normally spend more
on their food at this time of year, which really helps to
balance trade.
Brilliant customer support
And that brings us on to Coronavirus. With all the
restaurants closed, and three-quarters of the business
gone, how has that affected them? Robert explained:
"Thankfully, our private customers have been so
supportive during this period. When the lockdown first
happened, and there was that crazy phase where
supermarket shelves were empty, we experienced
tremendous demand and even built up a waiting list.
So, we've been very lucky and, over the past few
weeks, have been able to sell all of our pork despite
losing our restaurant trade."
Right from the start, Sara immediately introduced
Covid guidelines on collections. Instead of picking up
their meat from the foyer of the butchery, customers
are allocated a time slot. When they arrive, they
phone, open the boot and get back in the car. Sara or
Robert then bring out the order and put it in the boot.
Once that's done, they can still have a chat through
the car window.
The Buttles are really grateful for the support
they've received from their loyal customer base. Sara
feels that many people want to support local
businesses during this difficult time. Of course, the
supermarket shortages helped at the start, but she
thinks there's more to it than that. "Working from
home people have time to cook, and time to think
about where their food comes from," she told me,
"and, while 80% of our customers since lockdown are
previous buyers, there are also those who have been
on our mailing list but haven't actually bought
anything before. The situation has prompted them to
buy for the first time." Other contributing factors are
that many people feel safer buying from small shops
than from supermarkets at this time and, of course,
it's also a nice trip out of the house.
Future optimism
So far, so good, but what about the future? Robert is
optimistic. "Normally we sell a lot of loins to
restaurants, and so now our private customers can
buy more of these cuts that might not usually be
available. We do have an ace up our sleeve, though,
as we not only do all our own butchery, but we do our
own curing, too. So, if we're left with an unsold
carcass, we can make it into bacon, ham and salami.
"We use social media to promote the farm in
general, with a Facebook group as well as Twitter and
Instagram. But then, if needed, we can use it for
special offers. So far our existing customers have
rallied round and made up for the loss of the
restaurant trade, which is just remarkable"
So they have continued with their slaughter
programme. With a 14-month lead time, you can't just
turn off the tap. It has slipped by one week to take off
a bit of pressure, and partly due the Easter holiday,
but anything more would be very expensive as they
would be feeding the pigs for very little extra return.
They also feel that they still have a lot of marketing in
reserve to be ramped-up on social media, if needed.
The pigs are the core business, but they're not a
major profit centre. That comes from diversification. In
normal times they run butchery training courses
ranging from birthday experiences with a bit of cutting
and knife skills, to training for new, small-scale
keepers. Robert is very keen to spread the message
that these are high-value carcasses. You don't want a
big pile of mince and sausages at the end.
A matter of belief
These are hands-on courses for one person or a
couple, and include business advice on marketing
and how to get the best value out of your pigs.
"People have to believe in the value of their pigs and
their pork to be able to sell it to someone else," says
Robert. Regrettably, though, all that has gone because
of social-distancing.
Their other main income comes from rural tourism.
They converted a couple of barns into holiday lets,
which are very popular from Easter through to the end
of September. There's also a large terrace with a
wood-fired pizza oven and a spit roast, that's hired for
events, and they work closely with a big wedding
venue nearby. Of course, all those bookings have been
cancelled, too.
"Sarah and I do all the work, which means we
don't have other staff to worry about in the current
situation," Robert explained, "so we've modelled our
business plan on nothing getting better until February,
2021. So the whole of this year is a write-off." He's
just thankful that they're able to keep the pigs going,
but fears for the future, and what effect this crisis will
have on native breeds.
Robert is adamant that we must be able to get a
fair price for pedigree pork. "There has been very
strong demand for weaners this year, but it's so
important to help smaller producers who just buy a
few weaners, to be able to get real value for their
carcasses, so that they're not losing money. Getting
them to believe that their meat is worth £7/kg is so
important. Selling too cheap just devalues the whole
BPA PORK IN BUSINESS
‡ Diversification has been key at Buttle Farm. As
well as holiday accommodation, there's a beautiful
terrace area that's hired out for functions and
features a brick pizza oven that guests can use.
conservation effort. We tell restaurants that they
should be pricing our pork in the same range as their
lamb and beef – not cheaper because it's pork. It's
pedigree, rare breed pork, free-range and a different
eating experience."
Valued product
He wants to see an 85kg carcass producing at least
£500 or more. Selling half a pig for £175 is just not
enough. He also feels that there's such a big gap
between where we ought to be on the price of
breeding stock, and what can be achieved. They
recently sold a registered Large Black boar for £180,
albeit unproven, but his brother will go through the
butchery at nine months, and will make around £500.
"People are always surprised how rare these
breeds are. The Large Black is a fabulous carcass and
everybody – without exception – loves the produce
that comes out of it," Robert added. "But it's the
slowest-growing of the native breeds. It costs a bit
more to rear, but we sell everything at the same price.
The Mangalitzas take at least 18 months, and the
best carcasses need two years. They always sell out in
no time, but we should double the price."
The couple are big supporters of local production
and shorter journeys to abattoirs which, of course,
means finding ways to keep small abattoirs open. It
needs a concerted campaign for sustainable food,
linked to conservation and low carbon footprint meat
production. The Buttles are members of both Slow
Food and the Rare Breeds Survival Trust, and their
Saddleback pork was served at an RBST event at
Highgrove, with Prince Charles, to celebrate the
addition of the British Saddleback to the Slow Food
Ark of Taste.
However, for Robert, the most important thing he
thinks he can do to secure the future of the native
breeds, is to secure a better price for the pork. He
believes that rare breed pork should be priced on a
par with premium lamb. "People happily pay £10/kg
for a lamb shank, which is all bone, but baulk at
paying £7/kg for pork. Beef tenderloin that's not even
rare-breed sells for £45/kg, and we should be
charging £28/kg."
His message hits right at the heart of the link
between pedigree pork and conservation. Our native
breeds will only survive long term if they have a place
in the market, and our biggest challenge is secure that
place in the nation's shopping baskets.
SUMMER 2020 33
BPA PORK IN BUSINESS
The Primrose herd
Sally Lugg, whose family runs a pork business Primrose
Herd, is based in Redruth, Cornwall, and this is her
story of coping with Coronavirus.
Sally's experience is similar to that of Robert and
Sara at Buttle Farm as, before the lockdown, 90% of
her sales were to catering and food service, especially
during the busy tourist season. She was looking
forward to an early start to the season with the
Mother's Day weekend leading through to Easter.
Instead, as the week leading up to the lockdown
announcement unfolded, more and more orders were
being cancelled, and it was obvious that a big crisis
was looming.
In Sally's case, there was little in the way of back-up
through sales to private customers. The farm was
registered with several online sales platforms, such as
Big Barn and, luckily, they had just invested in
upgrading their own online shop. Nevertheless, website
sales had only been a tiny part of their business, with
The Hope Cottage Farm Shop
Jane Mathews, who juggles a demanding,
full-time job with running a farm, explains
how Coronavirus has affected her
family business.
I have a small herd of around 20
pedigree sows; mostly Oxford Sandy &
Blacks, but also a couple of British Landrace,
a couple of Large Blacks and a Middle
White. My brother, who has a dairy herd of
180 Ayrshire cattle and some sheep –
originally Herdwick and Black Welsh
Mountain, and now also some Llanwenog –
farms next door to me. He also has a large
number of chickens, plus ducks and geese.
His farm is organic, and the milk is now
certified antibiotic-free.
In 2018, faced with poor milk prices and
prejudice against coloured pigs, particularly
later in the year, we decided that we would
open a farm shop. This was something we'd
talked about for several years, but never got
around to doing. So, Hope Cottage Farm
Shop turned from dream to reality.
Being in Wales, we were required to obtain
planning permission, which we did ourselves.
We ordered a large, insulated shed and met
with Environmental Health and FSA staff to
discuss our plans. We sourced a milk-
vending machine for the raw organic milk,
refrigerated vending machines for our meat,
eggs and honey and, finally, opened for
business in July, 2018.
Everything we sell is produced from the
farm – milk, beef (young beef from our dairy
bull calves), lamb, pork, eggs and honey.
Over the past 18 months we've seen sales
steadily grow – no sudden bursts but,
increasingly, we found that people were
buying into the idea of local produce. The
shop is, for the most part, unmanned, other
34 PRACTICAL PIGS
just a handful of orders a week.
Suddenly, the email notifications started flooding in,
confirming online orders from third-party websites, and
their own website was also deluged with orders. Over
the past six weeks, Sally estimates that they've taken
three times as many online orders as they would
normally receive in a year. In addition, local shops
started increasing their orders. One small outlet upped
their order from around £100-worth of sausages a
week, to a spend of £1,000 on assorted pork products.
She admits that the transition has been a challenge,
though. For the first two weeks, it was a bit chaotic as
they tried to adjust to the new types of orders.
Eighteen-hour days became the norm, with admin
being done at 10pm. Husband Bill had to take on a
new, full-time job doing deliveries, and things like
packaging became hard to source.
Luckily, the whole family is involved in the business,
so they haven't had any staffing issues, which has
‡ Jane Mathews with the vending machines that
have helped enable the Hope Cottage Farm Shop to
continue trading successfully while largely
unmanned during the on-going Coronavirus
pandemic.
than on Saturdays, when I bake fresh sausage
rolls, pies etc. Recently, my niece has started
baking cakes which we sell, too.
Then, in March, the dreaded Coronavirus hit
the UK. We weren't sure how this would impact
on the shop, but the fact that it's largely
unmanned, and uses self-service vending
machines, has made it increasingly popular.
We implemented distancing protocols for
customers and introduced antibacterial wipes
within the shop. Only one person or family is
allowed in the shop at a time, and customers
can wipe down the surfaces before using the
vending machines. We go in a few times a day
and wipe everything down, as well.
With more people at home and walking
down the lane as part of their daily exercise,
we've seen sales grow well. Pork sales have
gone from half a pig a week, to twice or even
three times that amount. After being
approached by an anaesthetist and a few
others who were shielding, we decided to offer
a delivery service within the local area – again
‡ Sally Lugg, of Primrose Herd in Cornwall, where
she makes her award-winning Cornish Hogs
Pudding.
certainly helped them to weather the initial storm.
Things have settled down now, but the demand is
continuing, and the orders keep coming in. Sally
admits that she's concerned about the future, as so
many tourist-related businesses may not survive but,
for now, she's simply too busy cutting and packing to
worry about the longer term.
‡ Hope Cottage Farm Shop operates a one-in,
one-out customer policy, and sales are up in
recent months.
this has proved popular and something
that we'll continue with, post-lockdown.
We have recently started making
Halloumi cheese, and are now working on
ice cream, having acquired a frozen
vending unit. We're in the process of
getting another milk vending machine to
offer pasteurised milk, in addition to the
raw milk already on sale. The intention is
to develop another cheese and also our
own pork pie and charcuterie products,
although that's a little further down
the line.
What's been really encouraging in these
difficult times, has been the camaraderie
among our customers; people genuinely
appreciative of high-quality food produce
at reasonable prices. They also like the fact
that they can see the livestock in the fields,
and that they can talk to us about what we
do, and see how important we believe it
is to reconnect local people to truly
local food.

Final thoughts…
Of course, at the time of writing, we're not
anywhere near the end of this crisis, and
Coronavirus is still killing many more people in the
UK every day than our average daily toll of
casualties – both military and civilian – during
World War II. So we certainly can't be complacent.
The impact on small-scale pig keepers, their
pigs and businesses, appears to be limited at
BPA ASF update
A double whammy?
In recent issues we've described our efforts in
support of the Memorandum of Understanding
between Defra and the Indian Ministry of Animal
Husbandry and Dairying, to help with the
development of pig production in north-east India.
At the end of February, after nearly two years of
work, a shipment of some 250 breeding pigs
arrived safely in Delhi, and were transferred into
government quarantine. These pigs are destined
for six of the states in the north-east of the
country.
As part of the preparations for the arrival of the
pigs, we held a training course in Guwahati, for the
six states due to receive pigs from this first batch.
We also had a meeting with the government of
Assam, about its newly-published pig breeding
policy. The breeding plan is very enlightened, as it
includes measures to conserve and protect native
‡ Now ASF threatens all these unique Indian native
breeds in the hands of small farmers…
present, but we may still have a long way to go.
Brian Kelly, pedigree pork chairman, feels that
there are big challenges and opportunities ahead.
"At the start of this crisis, we set out a social
media campaign asking people to support their
local shops and producers (Pedigree Pork – Open
for business).
So far, this seems to have chimed with the
breeds alongside the development of a more
modern, sustainable pig industry.
We also met with representatives of Arunachal
Pradesh, the other state to the north of Assam,
and bordering China, which was also not included
in the first round of imports. On both occasions,
we stressed the importance of guarding against
African Swine Fever, so it was with great dismay
‡ Prof Uppal was interested to discover more
that wethe
about learnt of an
genetic outbreak
research of exotic
being pigout
carried disease
lastthe
at month in these
Rattlerow two states – now confirmed as
AI Centre.
ASF. You can imagine the difficulty of implementing
a control programme for ASF in such a challenging
environment, with thousands of small-scale
farmers, owning a couple of pigs on which they
depend for their livelihood. Factor-in poor
communications and infrastructure, plus the arrival
of the Coronavirus lockdown, and you have a
real problem.
I've been accused of hyperbole by some for
suggesting that African Swine Fever is the
equivalent of burning the Amazon rainforest, when
it comes to pig biodiversity. Half a dozen unique,
indigenous breeds of domesticated pigs, native to
north-east India, have been identified by the
National Pig Research Centre, in Assam. All of
these are now at risk.
The state is also home the unique Pygmy Hog
(Porcula salvania), which is the smallest and the
rarest wild suid in the world. With estimates of just
200-300 individuals surviving in the wild and a
highly-restricted range, the species is currently
listed as 'Critically Endangered' under the IUCN
BPA DISEASE UPDATE
mood of the public, but the big challenge will be
to retain some of this support when everything
starts to get back to normal. The next phase of the
BPA website redevelopment will focus on Pedigree
Pork, and we'll be increasing our efforts to work
with pedigree pork producers to help them
promote their businesses."
At the same time, we must work with other
organisations to mount campaigns for support
through the new agriculture bill, for vital
infrastructure such as small, local abattoirs.
What could be worse than the current
Coronavirus crisis for pig keepers? Well,
Covid 19 and African Swine Fever is the
short answer, says Marcus Bates
… Finally, the
first batch of
pigs imported
to India for
more than 20
years, arrive
safely from
the UK.
Red List of Threatened Species, making it one of
the most threatened mammals in the world.
Currently, the entire wild population is restricted
to a single, viable population in the Manas Tiger
Reserve, plus a couple of reintroduced populations
in Sonai Rupai Wildlife Sanctuary and Orang
National Park, all in north-western Assam.
Let's hope that the Indian authorities can
contain this outbreak, which provides yet another
warning of just how much we are at risk.
Let's also hope that the team of British
scientists at The Pirbright Institute, which is
working to develop a vaccine, will soon be
successful. In the meantime, the best defence we
have against the double nightmare of ASF and
Coronavirus, is the swill ban.
The message is very simple: Don't feed meat to
your pigs!
‡ … and also one of the rarest wild pigs in the world,
which only exists in the tiger reserves of Assam.
SUMMER 2020 35
BPA SHOWS & JUNIORS

BPA Shows Tracey Bretherton reports on the innovative

and successful Greatest Online Show, and
the Junior Pigs Club's involvement with it

The Greatest (Online) Showman!

For the farming sector, one of the biggest casualties of
the Coronavirus crisis has been the loss of so many of
our agricultural shows, the most recent of which to fall
victim to Covid-19-related cancellation, being the
Royal Cornwall.
As the crisis unfolded in early March, the big shows
were cancelled, one after another. Some tried to
reschedule for later in the year, but most of those have
now given up on even those revised dates.
So, a huge part of the British summer has gone, and
we can only hope that most will be able to return next
year. For many farmers, this is a bitter blow, not just
because they'll not be able to show their pigs but also
because, for some, these events provide a rare
opportunity to meet up with friends and catch up on
all the news.
It was with this in mind that David Hill decided to set
up the Greatest Online Show. So how did an estate
manager become the Greatest (online) Showman? David
manages an estate in Berkshire, which borders the home
of the Royal Berkshire Show. As he drove past the empty
showground on his way to work one morning in March,
and hearing the news that the Royal Highland and Royal
Welsh shows had been cancelled, he had a premonition
that Newbury Show would soon follow suit. The show in
September is an opportunity for everyone to catch up
after harvest and share their news and he knew that all
over the country these events would be sadly missed.
His idea was to try and bring back a little fun and
laughter, in an effort to replace some of the doom and
gloom, and to see if something could be organised
online. He admits that the response to his initial Twitter
message took him completely by surprise. What had
started as just an idea, attracted huge enthusiasm, and
so the Greatest Online Show was born.
As the event grew in scope and ambition, it began
attracting the attention of Innovation for Agriculture,
which came on board and provided the level of
professional support that was vital to the event's huge
success. It also became apparent to David that, from the
original concept of sharing a few photographs online, it
had grown into something that could be used to raise
funds for charity.
From his time as an advisor working with BPS
payments, he's well aware of the vital work the agricultural
charities do for the farming community, so a fundraiser
was organised, with the proceeds of the show to be
divided between: The DJP Foundation (offering mental
health support to farmers in Wales); FCN (Farming
Community Network); RABI (Royal Agricultural Benevolent
Institution); RSABI (supporting farming families in
Scotland); YANA (You Are Not Alone).
The whole event was put together in record time with
over 200 trade stands, all of which were asked to donate
on a pay-what-you-can-afford basis, so that nobody
would be excluded.
There were more than 800 entries in the livestock
classes, and we must thank Susan Tanner for organising
the pig sections, which were judged by Chris Impey.
The Supreme Champion in the pig competition was
Oliver Giles' Portbredy Lena 1337, while Lucy Georgiou
secured Reserve with Gwyndy Lucy 21. The RBST
organised native breed classes, in which Hayley Simpkin
won with one of the original sows from the original
sows from the Junior Pig Club British Landrace
Conservation project.

JPC goes zoom!

‡ The Greatest Online Show was great for the

Junior Pig Club, and certainly made a pleasant
change from homeschooling!

On the day, the Greatest Online Show was a
wonderful event, attracting over 5,000 visitors. The
Junior Pig Club (JPC) had a great time on its stand,
even hosting a live Zoom meeting with Oliver
Lightfoot, Merryn Philp and Grace Bretherton,
through which they recruited a new farm park to the
project.
There was a huge range of activities from Food &
Cookery through to Agritech demonstrations,
debates about future land use and a visit from the
Red Arrows. There was even a virtual beer tent.
To date, the event has raised over £16,000 for
the five charities, and David Hill has proved himself
well worthy of the title, Greatest (Online) Showman!
Following on from the success of hosting the live
Zoom meeting at the Greatest Online Show, the JPC
is planning to use this type of meeting to keep
everyone in contact during the rest of the lockdown.
Of course, it's very sad that we have lost the Pig &
Poultry Fair, but we are still hoping to have our annual
pig camp in the summer if, by then, small groups are
allowed to get together.
We're also still hopeful that the Malvern Autumn
Show will go ahead on September 26-27th, and that
we'll be able to have a Show Stars competition there.
We are planning a full programme for the Winter
Fairs as usual, and will keep everyone informed about
what's happening as things unfold.
However, if none of these events goes ahead, then
we'll have to look at developing more online activities.
Who knows after the success of the Greatest Online
Show, maybe we'll have Show Stars Online!

36 PRACTICAL PIGS

BPA History
A valiant effort
‡ Alec Hobson, OBE, was the driving force behind
the Small Pig Keepers Council during the Second
World War.
On May 8th 2020 we celebrated the 75th
anniversary of the end of the war in Europe.
On the 7th September 1939, the secretary of
the National Pig Breeders Association, Alec
Hobson, wrote to the Minster of Agriculture,
Sir Reginald Hugh Dorman-Smith, offering the
services of the Association and pedigree
breeders, in support of the war effort.
The reply from the Ministry asked that:
‘apart from any useful activities of a special
nature that Breed Societies may be able to
carry out during the war, there is no doubt
whatever that when the re-establishment of
the breeding stock of the country after the
war is undertaken, the Breed Societies will
then have a great deal of valuable work to do,
and it is therefore essential that they should
be maintained in such a form that, when the
time comes, they may be able to act with
energy and success.’
It wasn’t long before the ‘activities of a
special nature’ became clear and, on
November 24th, a meeting – chaired by the
minister – was held to discuss the Cottagers
Pig and Village Pig Club Movement. The
minister pointed out that larger breeders were
facing difficulties with the lack of imported
feed ingredients. He hoped that the NPBA
members would be able to disperse stock to
small pig keepers, and prevent the
unnecessary slaughter of breeding stock.
As result of this meeting, the Small Pig
Keepers Council (SPKC) was established at
the offices of the NPBA, with Alec Hobson as
BPA IN HISTORY
Marcus Bates marks the significant achievements
made by the organisers and members of the
Small Pig Keepers Council, both during and after
the Second World War
the secretary. Its executive
committee threw itself into the
project with huge energy.
Meetings were held weekly to
draw up rules and guidelines,
publicity material, leaflets and
a host of other documents.
By February, the SPKC was
ready for its council meeting,
attended by a host of
organisations, including
representatives from the Royal
Agricultural Society, the
Federation of Young Farmers
and the Women’s Institute. One
of those on the council was Dr
John Hammond of Cambridge
University, often regarded as
the father of modern livestock
breeding.
A year later there were 735
pig clubs registered, either as
pig owners clubs where the
members each had their own
pigs, or pig co-operatives
where members shared
ownership of the pigs. There
were nearly 18,500 members
of these clubs feeding some
15,000 pigs. The vast majority
of the clubs had less than 50
members, but there were even ‡ One of the SPKC’s leaflets issued from the NPBA offices, which
a couple of co-ops with over were relocated to Henley during the blitz.
200 members.
Most of the recruitment had been through as well as providing advice and services like
the distribution of propaganda literature, but insurance arranged through the NFU.
the first annual report pays particular thanks The work of the SPKC continued
to Miss Violet Hudson who’d devoted so much throughout the war and, by VE day, there were
time to pig clubs in South West London, and more than 5,000 pig clubs registered, with
also to the BBC for the opportunities to over 140,000 members and 160,000 pigs.
participate in the Back to the Land series. They made an enormous contribution to the
The estimated production in that first year war effort, with 60% of production going back
was 4.5 million pounds, and the SPKC to the ministry, and supplementing meat
managed the distribution of meal rations to rations.
the clubs and issued the slaughter licences, The driving force behind this movement
was the same Alec Hobson who’d written to
the ministry back in 1939 and, for his efforts,
he was awarded the OBE. He left the National
Pig Breeders Association the following year,
after 25 years’ service, and took over as
secretary of the Royal Agricultural Society.
The end of the war didn’t mean the end of
rationing. Meat and bacon were rationed
until 1954, and pig clubs continued to play a
part. In fact, the Small Pig Keepers Council
and the Pig Club Movement continued until
November 7th, 1977, when it was finally
retired from service.
SUMMER 2020 37
PRACTICAL PIGS SUMMER 2020

WALK-ON!
worthwhile exercise. Apart from helping to
build important bonds of trust and familiarity
between you and your animals, being close to
them on a regular basis also puts you in the
best position for spotting health or
environment-related problems. Noticing
Chris Graham explains issues at the earliest possible stage is always
beneficial, as it enables niggles to be nipped
why training your pigs in the bud before they develop into
is such a sensible, full-blown problems.
worthwhile How much training?
and useful Of course, the degree to which you need to
train your pigs is dependent upon several
thing to do basic factors. For a start, there's your
situation to consider. If you're lucky enough
to have vehicle access to your pig enclosure,
then you have a significant advantage over
those who don't.
For meat pigs that are housed in a run at
the bottom of a garden, and which can't be
reached with a trailer, the need to train can
be somewhat greater. Carrying weaners
down through your garden and popping the
little squalling bundles of fun into their new
home is one thing. But come the day, four
months later, when the pair of strong, heavy
and often reluctant porkers have to be
moved out again, things can be a lot less fun.
So if, in the meantime, you've invested
some time and effort into training your pigs
to walk calmly with you when you want
them to, you'll reap the rewards, come the
day of reckoning. While you may well have
heard anecdotal stories about keepers who
can lead their pigs anywhere they want,
simply by rattling a bucket of feed in front of
them, it's very important to appreciate that
it's pretty rare for this to be the case in
reality.
Remember, you'll be dealing with two or
three intelligent and naturally inquisitive
animals, that have typically been penned in
one place for most of their lives. So, the
moment they get out and sense freedom,
there's a great temptation for them to start
exploring and, by and large, if a 150lb pig gets
the idea that it wants to investigate the
interesting new surroundings it's seeing en
route to the trailer, then you're unlikely to be
able to stop it doing just that. What's more, if
one of a group goes AWOL, the chances are
that the others will follow suit, and you'll
quickly have a time-consuming, physically
tough and potentially dangerous struggle on
your hands, to get them back on track.
So, from this, you can start to appreciate
‡ Pigs are intelligent, quick learners that can be trained to walk where you want them to in about six weeks. Children the importance of being able to control the
seem particularly good at winning them over! movements of your animals with a degree of
confidence and predictability. Unless you've

W
hile some of you new to However, having the ability to control your got a specific and enclosed route to walk
the pig-keeping hobby pigs with some degree of predictability is of
might think that training genuine value, even for those of you who are
your pigs is a ridiculous simply rearing a couple of weaners for the
idea, there's actually a good deal of practical freezer. Being able to lead and steer your
sense behind it. Obviously, though, I'm not animals from A to B when you need to,
talking about some dreadful 'performing offers several advantages but, as we'll see, I'm not talking about
tricks'-type of training, or even getting to the
point where you can walk your favourite
isn't necessarily that easy to achieve.
Adopting a hands-on approach if you keep
some dreadful 'performing
porker on a lead. a small number of pigs is always a thoroughly tricks'-type of training
38 PRACTICAL PIGS
 TRAINING YOUR PIGS
➤ Even as little more than weaners, young pigs are full of
mischief and muscle, so the ability to control them when
you need to is a very useful skill to have.

them up that'll take them to the trailer, then

you will need to be confident in your own
ability to manoeuvre them in a calm and
controlled manner.
Then again, if you're breeding pigs for the
show ring, then the control you're able to
exert over you're animals needs to be that
much greater. Go to any of the UK's top
agricultural shows (when they eventually
start again) and spend a few minutes
watching the goings-on inside the pig
exhibition ring, and you'll quickly appreciate
just how well most of the pigs are being
controlled by their keepers.

Gently does it
It's important to realise that training pigs is
never going to be a quick process. In fact,
when you start it can seem – for the first
few sessions at least – as though you're
making no progress at all. It's generally
thought best to begin with animals

that are about three months old; the

youngsters are very receptive at this age, and
will learn quickly from a regular, methodical
approach.
The equipment needed is rudimentary – a
plywood or plastic pig board (typically about
two feet square) and some sort of light and
manageable stick. The latter should never be
used to hit the pig, it's purely needed to
provide a series of light taps on either
shoulder as an indicator to the pig as to
which way the trainer wants it to move.
Even experienced keepers say that it takes
them between six and eight weeks to get a
new pig sufficiently trained so that it can be
exhibited correctly at a show. Ideally, the
training sessions need to be carried out at
about the same time each day (regularity is
important), and last for 15-20 minutes.
However, most keepers won't be searching
initially for the levels of control needed in a
show ring, so can probably knock a few
weeks off the training schedule and still
achieve a workable level of manageability.
Some keepers, though, question the need
for training at all, suggesting that their animals
are perfectly friendly, and will rush over to
see them whenever they are fed or visited
by family members. This is all fine and dandy,
of course, as far as day-to-day interaction is
concerned. However, when the time comes
to move the animals in some specific way,
then the situation can change dramatically, as

… A pig board and stick are the only tools you'll need.
Training is best started when the pigs are about three
months old.

SUMMER 2020 39
PRACTICAL PIGS SUMMER 2020
‡ Lop-eared breeds, like the Gloucestershire Old Spots, tend to be slower on the move due to their restricted vision, and
generally easier to control than the prick-eared types. Nevertheless, to be as confident with a large sow as this young
handler at the Great Yorkshire Show, is quite an achievement.
already discussed. The trouble is, of course,
by the time they realise the error of their
ways, it's too late!
Training needs to be at a gentle pace;
don't expect too much too soon or you'll
simply get frustrated. A good way to start is
simply by getting in there and walking about
close to your pigs. Do this until it's obvious
that they are comfortable with your
presence. Talk to them too; they'll quickly
learn to recognise your voice. Then introduce
the stick and the board gradually. You can
start with just the board, if you like, which is
intended to restrict the pig's vision and thus
encourage it in one direction or the other.
It's also used to stop the animal, by placing it
across its path.
Just walk around close to the pigs, getting
them used to it. Then, once they seem
relaxed, try a bit of gentle 'steering' with it,
and begin using the stick by tapping gently on
40 PRACTICAL PIGS
the left shoulder to encourage the pig to
turn right, and vice versa.
As far as numbers are concerned, there's
no point in working with more than three
pigs at once and, even for this number, it
helps if there are two of you with boards and
sticks. In the early stages, it's likely that young
pigs will simply treat the whole exercise as a
game; skipping around as they get touched by
the board and stick, and trying to gnaw and
bite at both! So calm and quiet perseverance
are the essential qualities you need to display
for the duration of each session.
If you have a larger group of pigs then
another option, if you have the neccessary
space to play with, is to create a dedicated
training pen within your main pig enclosure.
However, this represents a few more notches
of seriousness, and tends to be the preserve
of keepers harbouring determined ambitions
for the show ring.
The Gloucestershire Old
Spots is just about the
slowest there is; these
gentle animals tend
almost to feel their way
along!
Eyes and ears
The lop-eared breeds tend to move more
slowly than their prick-eared counterparts;
it's simply a matter of vision. Pigs with lop
ears are more manageable but slower
because they can't see so much of what's
going on around them. The Gloucestershire
Old Spots is just about the slowest there is;
these gentle animals tend almost to feel
their way along! But this relative sedateness
means that these pigs can be more
manageable from a domestic keeper's point
of view. Compare this docile performance
to that of a frisky Tamworth, or one of the
more headstrong Hampshires, and you'll
start to appreciate the difference.
But don't let these inherent differences
put you off. All of our native breeds can be
trained as long as you're prepared to put in
the time and effort. It's an important and
rewarding process that anyone keen to
interact with their pigs should attempt. The
one potential downside, of course, is that
this degree of hands-on involvement
inevitably brings animal and handler much
closer together. Bonds are formed and some
would even argue that friendships are
forged. While this is great in most respects, it
can become a significant issue in the case of
animals that are being reared for the freezer.
Most keepers growing pigs for pork
endeavour to maintain a certain emotional
distance from their stock so that, when the
fateful day eventually comes, the final
parting isn't too traumatic. So there's an
inevitable compromise required here. You'll
have to make your own mind up about
how involved you're able to become with
your pigs. Rest assured, though, that the
ability to walk and control them is an
extremely useful one, even if you only make
use of it for the one journey between your
remote pig enclosure and the abattoir-
bound trailer.
But, as with so much else associated with
keeping pigs, planning is the key with regard
to pig movements. Unfortunately, those of
you confidently imagining that you'll be able
to pop out on the day of departure and get
your animals into the trailer from a remote
location, without a care in the world, may
be deluding yourselves. In practice, it rarely
turns out like this, so you'd all be well
advised to plan your route, and how your
animals are going to be contained during it,
well in advance. ❖
Practical SUMMER
ONLY
£4 .40
Issue 35

PIGS BACK ISSUES

Keeping and rearing
CHOICE CUTS: MASTERING BASIC BUTCHERY SKILLS
AT HOME
PER ISSU E
IN CLUDIN G
UK O N LY
P&P!

CHOICE CUTS: MASTERING

Practical
Practical
SPRING 2020 BASIC BUTC
BUTCHHERY
ERY SKILLS
Issue 38 AT HOME

For a digital issue of Practical Pigs go to

SS
GIG
PIP
SPRING 2020
Issue 38

SPRING PLANNING: ORDER YOUR NEW PIGS USING OUR BRILLIANT BREEDERS DIRECTORY

PIG PERFECT ION? pktmags.com/practicalpigs and rearing

Practical KeepingKee
£3.99

Black buying guide:

WINTER 2016
Issue 25 Large
It could be the one for you! FRUIT & VEG! value
ping and rearing
PIGS GOLGO DENLD
igate the real We invest
of dietary supplements
pigsFRUIT & VEG!

S! EN
for your
We investigate the real value
Keeping and rearing of dietary supplements

ME AND GLOUCESTER
GLO UCE
for your pigs
STE to RS!
MY PIGS
It truly is a match made in
SINGLE life-long
One owner’s One
the Gloucesters
owner
hire
devotion
Old’sSpots
life-lon
life-long
g devotion to
the Gloucestershire Old Spots
heaven for this keeper
WINTER WISDOM
ISSUE ONLY FIRST-TIME FARROWING
FIRST-TIME FARROWING

£3.99 Learn what to expect when

HINTS AND TIPS TO HELP Learn what to expect when
YOU AND YOUR PIGS arrive
your first pigletsyour
THROUGH THE BAD WEATHER first piglets arrive

THE BIG PICTURE FAMILY FAVOURITES

FAMILY FAVOURITES

UK £3.99
UK £4.40

All of our digital magazine subscriptions PURE PIG

Profit from pigs? PU RE PIG

SPRING 2020
UK £4.40
and issues can be downloaded from ESS
WHAT SMALL-SCALE KEEPERS We count the cost of our home-reared porkers BUSIN BU SIN
anywhere in the world and read on PC, ES S

SPRING 2020
K
CAN GLEAN FROM THE BIG BOYS
Find out what’s involved in running

KELSEYmedia
Mac, iPad, iPhone, Android devices, Allknow
All you need to about
you need to know about Find out
a successful, what’spig
pedigree involved
and
buying the ever-frien
successful, pedigree pigin running

K
buying the ever-friendly
Kindle Fire, Windows 8 devices and any breedingaoperation
dly and

KELSEYmedia
engaging Kunekune
engaging Kunekune
breedin g operation
HTML5 compatible device. ISSUE 38 - SPRING 2020
Cover Spring 2020_V2.indd
1
21/02/2020 10:06

SHOW-STOPPER: UNDERSTANDING & PREVENTING SWINE DYSENTERY WIN A FANTASTIC, LIFELIKE 3D MODEL OF YOUR FAVOURITE PIG! SUMMER PIGS? OUR UNIQUE BREEDERS DIRECTORY WILL HELP YOU FIND THEM

Practical WINTER
Issue 37 Practical AUTUMN
Issue 36 Practical SUMMER
Issue 35

PIGS
Keeping and rearing
HOME-MADE BACON
PIGS
Keeping and rearing SAUSAGE MASTERCLASS
PIGS
Keeping and rearing LAZY SUMMER DAYS!
Top tips for making delicious Step-by-step on making How to keep your pigs happy
WOOLLY FRIENDS bacon and ham at home BRILLIANT the perfect banger at home PIETRAIN BUYER when the hot weather arrives
Mangalitza buying guide – a
breed with so much to offer BERKSHIRE All you need to know
about this impressive,
enthusiast keepers One couple build a thriving muscular breed
hog roast business with
their favourite breed MIRACULOUS
MANGALITZA
(MAIN KEEP ‘EM WARM!

UK £4.25

ESSENTIAL ADVICE ON HOW

TO KEEP YOUR PIGS HOW TO BUILD A BUSINESS
HEALTHY THIS WINTER FROM PIGS THAT ARE
YOUR PASSION
BRITISH LOP
PERFECT PIGLETS?
Learn why it’s vital to keep pigs
FEEDING FOR WINTER well fed during the cold months AFRICAN UK £4.25 UK £4.25

KEEPING GENE SWINE CORNISH

POSITIVE! GENIE
Breeding, showing The practical FEVER CONSERVATION
and conservation
with the Large Black
secrets of
good pig TOP TIPS ON BUYING
ONE OF THE BEST
UPDATE LEARN HOW TO KEEP YOUNG
BREEDING
– an owner tells all breeding
explained PORKERS AROUND All the latest news about the ASF threat PIGS IN THE BEST OF HEALTH We visit the brilliant Heligan Park Farm

ISSUE 37 - WINTER 2019 ISSUE 36 - AUTUMN 2019 ISSUE 35 - SUMMER 2019

SPRING INTO ACTION! WE HAVE PIGS GALORE IN OUR UNIQUE BREEDERS DIRECTORY PIGS FOR ALL: YOU CAN TRUST OUR UNIQUE BREEDERS DIRECTORY PIGS GALORE: USE OUR BREEDERS DIRECTORY TO FIND HAPPINESS!

Practical Practical Practical

£4.25 £3.99
SPRING WINTER AUTUMN
Issue 34 Issue 33 Issue 32

PIGS
Keeping and rearing FANCY A HAMPSHIRE?
Top tips for buying this
PIGS
Keeping and rearing
PIGS
Keeping and rearing Secure housing
A practical guide to vital
GROUP EFFORT productive, rare breed
DIVINE DUROC! Me and my pigs
Meet Robert Emerson and his
ME AND MY winter prep for your arks

How to spread the work and All you need to know about life-changing Large Whites PIGS
cost of keeping pigs buying this rare and Another inspiring
engaging breed owner’s tale of
LEARNING pig passion!
EXPERIENCE GOOD FOOD AND
DRINK? LANDRACE BUYING

WE MEET SOME OXFORD

SANDY & BLACKS WORKING LEARN WHICH DIETARY
WONDERS AT A DANGERS CAN THREATEN ALL YOU NEED TO KNOW ABOUT
LONDON SCHOOL YOUR PIGS BUYING THIS PRODUCTIVE,
APPEALING BREED
FENCING TIPS YOUNG
HARSH ENTHUSIASTS SURPLUS PORK?
REALITY
UK £4.25
What you need to know UK £4.25 UK £3.99

about culling safely and humanely

BEGINNER’S GUIDE TO
ELECTRIC FENCING FOR
YOUR FIRST PIGS
DISEASE
NATURAL DANGERS INHERITED TROUBLE IN FOCUS
Find out which garden and woodland JUNIOR PIG CLUB MEMBERS Essential breeders’ guide to genetic HOW TO MAKE SAUSAGES Porcine Parvovirus: Dealing with this
plants might harm your pigs CELEBRATE THEIR SUCCESSES and congenital defects AND AVOID WASTING A THING all-too-common and disruptive virus

ISSUE 34 - SPRING 2019 ISSUE 33 - WINTER 2018 ISSUE 32 - AUTUMN 2018

FOR INFORMATION ABOUT ALL BACK ISSUES AND TO ORDER, PLEASE VISIT:
shop.kelsey.co.uk/pigbi OR CALL: 01959 543 747
 KNOW YOUR PIGS!
Can you tell the difference between a Landrace and a Welsh?
Well, thanks to this handy summary, now you can be sure!
BERKSHIRE
âRecognised as Britain’s oldest, recorded pedigree
breed, the relatively small Berkshire makes a great
starter pig. It remains docile and manageable right into
adulthood, and produces some of the best pork there is.
âThis attractive, black pig is characterised by
pricked ears, white ‘socks’, tip of tail and face
flash, and is a fast-maturing breed. The speed of
growth makes the Berkshire popular with home pork
producers, as does the animal’s good nature and
hardiness. Keepers can expect a carcass weight of
36-45kg and, despite the dark overall colouring, the
skin dresses out white.
âThe sows make excellent mothers, and the breed
is popular as a show pig too.
BRITISH LANDRACE
âThe British Landrace isn’t a pig that you’re likely to find
many specialist producers selling into the domestic, hobby
market, but it is a very important breed nonetheless.
âThis pig has been a major player in the commercial
pork industry for many years; the first examples arrived
here from Sweden, in 1949. It’s a lean, long, lop-eared
breed, which can be kept indoors or out, and is great for
bacon production.
âAnother strength is the breed’s ability to improve
other breeds by careful crossing, resulting in superior
hybrids. These animals are fast growers, and the sows
can produce and rear up to 15 piglets at a time.
Currently though the breed finds itself in a precarious
position, and is therefore in desperate need of support.
BRITISH LOP
42 PRACTICAL PIGS
âA West Country breed originating from the
Cornwall/Devon border area around Tavistock.
Originally known as the National Long White Lop Eared
breed, it remained a local breed for many years.
âThe name was changed to the British Lop in the
1960s and the RBST designated it ‘rare’ in 1973,
after which awareness grew. It’s now more popular
than at any time in the past 30 years.
âThis breed has suffered from a lack of identity;
similar to the Welsh or Landrace, to the untrained
eye. However, for converts, the breed offers a
generally docile and easy-to-manage character
combined with a good level of hardiness.
âThese pigs grow readily, producing a well-muscled,
lean carcass. Meat quality is good and the dams are
prolific and make good, milky mothers.
BRITISH SADDLEBACK
âResulting from the amalgamation of the Essex
(mainly found in East Anglia) and the Wessex
Saddleback (from the New Forest), the British
Saddleback came into existence in 1967.
âNow, the breed has the reputation of being a hardy
type, but with good mothering abilities. It’s also notable
as a grazer, and has become popular in niche-market,
organic operations. Enthusiast keepers love the
combination of docile temperament and impressive
size, ensuring good pork and bacon potential.
âThe British Saddleback is identified by its lop ears
and striking combination of largely black body with
contrasting white band across the shoulders, which
extends down to include the front legs. The rear feet and
tip of the tail can sometimes show white also.
DUROC
âDespite its rather French-sounding name, the
Duroc actually has its roots in America. It’s a relatively
new arrival in this country; it was unsuccessfully first
introduced here during the 1970s then again, with
more encouraging results, in the early 1980s.
âThe Duroc is famed for its thick, auburn-coloured
winter coat and hard skin, which ensures great
hardiness. However, this hair is almost entirely lost
once the temperatures rise, so the breed can endure
summer temperatures equally well.
âThis environmental adaptability combines with the
breed’s propensity to produce large litters, ensuring that
it remains very popular still in America. Here, the British
version is a successful producer of tender meat.
GLOUCESTERSHIRE OLD SPOTS
âKnown traditionally as the ‘orchard pig’, the
Gloucestershire Old Spots is now a firm favourite
with foodies and niche-market butchers alike. The
seemingly ever-increasing demand for its meat, and
the fact that it’s a gentle giant, mean that the breed
is now the most numerous of those listed by the Rare
Breeds Survival Trust.
âThe characteristic spots, which need to be black
and clearly defined, should be relatively few in number.
Folklore has it that they were caused by falling apples
bruising the pig’s skin!
âOld Spots are happiest when given space to free-
range (obesity can be an issue if exercise is lacking),
and will benefit from grazing on grass during the
summer months. The sows will continue producing
piglets for a usefully worthwhile length of time.
HAMPSHIRE
âTo the uninitiated, the Hampshire can quite easily
be confused with the British Saddleback although,
on closer inspection, onlookers should notice the
longer nose and pricked ears as major distinguishing
features.
âMuch of the breed’s development was carried out
in the USA; stock from Hampshire was shipped out
there in 1832, where it was noted for its leanness and
known by many initially as the ‘Thin Rind’!
âIt was re-introduced to the UK in 1968, and had
grown steadily in popularity since then. Exports in
the late 1970s saw stock distributed to many other
countries around the world.
âThe Hampshire remains an easy breed to handle,
a good forager and a producer of lean meat.
 KUNEKUNE
âDespite taking its name from a Maori expression
meaning 'fat and round', this breed didn’t originate in
New Zealand; its precise roots are unknown.
âIt’s a breed famed for its docile, friendly nature,
manageable size and general suitability as a smallholder’s-
type pig. The Kunekune's short, fat and hairy appearance
is instantly endearing, and the breed is available in cream,
ginger, brown, black and spotted colours. These pigs
can present pricked or lopped ears, and can be further
distinguished by the pair of tassels (called piri piri), that
hang down on each side under the chin.
âIt was first brought to the UK in 1992 and proved
an almost instant success. The British Kunekune Pig
Society was formed a year later.
LARGE BLACK
âThis breed is Britain’s only all-black pig, and the
good news for potential keepers is that it combines
great docility with impressive hardiness; excellent
attributes for an enthusiast’s pig.
âThe breed is thought to originate from the Old
English Hog (c1400-1500) and, by the late 1880s,
two distinct types had emerged; one in East Anglia
and the other in the West Country. The formation of
the Large Black Pig Society, in 1889, brought the two
groups closer together.
âPopularity declined in the 1960s but, thankfully,
the breed lives on across the country. Keepers
appreciate the mild manners, good mothering ability
and succulent meat.
LARGE WHITE
âThis large, long-bodied pig was first recognised in
1868, and was developed from the old Yorkshire breed.
It proved a rapid, commercial success, and has grown
so much in popularity since, that it’s now claimed to be
the world’s favourite breed!
âWhile eminently suited to commercial, indoor
rearing systems, the Large White will also cope well
with a free-range existence, producing an impressive
amount of lean meat.
âTo look at, this breed is very ‘traditional’; big, pink,
pricked ears, fine white hair and slightly dished face.
In short, it looks just like most people's idea of a pig!
MANGALITZA
âThis curly-coated, medium-sized breed remains
a rare sight in the UK, although numbers are
growing as more people come to appreciate what an
attractive and characterful pig it is.
âTraditionally, it was kept extensively in Eastern
Europe (Hungary and Romania) where it was reared
on government farms. But numbers have fallen
dramatically in recent times, and the breed came
perilously close to extinction during the 1990s.
âThree colours are available – blonde, red and
swallow-bellied – and the breed is known for its
docile nature. However, they are slow-growers and
the meat produced is fattier than most.
MIDDLE WHITE
âThis breed was created, unusually, all because some
exhibited pigs at the Keighley Show in 1852 were
judged to be neither Large Whites or Small White (the
latter now being extinct). Hence the ‘Middle’ was born!
âEase of management and its capacity to mature
quickly ensured the early popularity of the breed,
although it suffered greatly under meat rationing during
and after WW2. But it’s popular again now as a provider
of delicious pork.
âThe Middle White loves an outdoor lifestyle and
tends to graze rather than root. This is a fast maturing,
easy-to-keep and docile breed.
OXFORD SANDY AND BLACK
âAnother great starter breed, the Oxford Sandy and
Black deserves all the help it can get. It’s fallen on
hard times in recent years, but its attractive looks,
friendliness and general hardiness surely make it
worthy of conservation.
âThe breed’s development is lost in the mists of
time, but some suggest links with the Berkshire and
Tamworth. One great asset, from a beginner’s point of
view, is that the Oxford Sandy and Black doesn’t put
on too much excess fat, meaning that finishing can
be easier for novice keepers.
âThese pigs are lighter-boned than many, and colours
vary from light sand to dark ginger, with black blotches.
PIETRAIN
âAnother interesting-looking pig, the Pietrain takes
its name from the Belgian village where it was created,
although it wasn’t widely recognised until the 1950s.
The first ones arrived here in 1964.
âThe markings are unusual in that the black spots
on the white background also feature rings of light
pigmentation; the whole effect is known as ‘piebald’.
âThis pig produces extremely lean meat, and has
been used very productively to improve other breeds
in commercial systems. It’s not commonly kept in
the domestic environment, despite being docile and
extremely manageable.
TAMWORTH
âThe Tamworth offers one of the best links with
the UK’s ancient indigenous species, the Old English
Forest pig. The reason for this is that the Tamworth
was never subjected to the influx of breeding blood
from the wave of Chinese and Neapolitan stock that
arrived here at the end of the 18th century.
âThe long snout, prick ears and red-gold hair make
the characterful Tamworth instantly recognisable,
and its inherent hardiness mean it’s suited to all
manner of environments. It’s a wonderful producer
of bacon, and the sows make fantastic, attentive
mothers although the litters are relatively small.
WELSH
âThis breed, as you might imagine, is native to Wales,
and records of it stretch back to the 1870s. It appears
to have been born out of a trade that existed in those
days supplying Welsh and Shropshire pigs into Cheshire
for fattening on milk by-products.
âThe animal has a long, straight-backed body with
good hams, and has been described as pear-shaped
when viewed from the side or above. It’ll live happily
outside on a free-range basis, but care needs to be
taken in hot weather as its thinly-haired, pink skin is
easily sunburned.
âThe Welsh is a quiet, docile breed, making it
suited to novice keepers, and the sows make good
mothers producing litters of up to 12 piglets.
2020
SUMMER201
SUMMER 8 43
PRACTICAL PIGS SUMMER 2020

NUTRITION FOR
FARROWING

When group-feeding sows, it's important to ensure

that the more submissive and timid individuals can
eat their fair share of the feed, and that the
dominant members of the group don't over-eat.

Joanna Palmer, nutritionist for Smallholder Range,

offers advice on feeding sows in late pregnancy and
through lactation, to ensure both they and their
piglets receive all the nutrition they need

F
eeding sows at all stages of production
should focus on aiming to prevent large
fluctuations in body condition score, as this
can have a big impact on the animals'
health and future reproductive performance. In late
pregnancy, sows not only need feed to supply
nutrients for their own needs, but also to fulfil the
During pregnancy and
lactation, a sow's demand
for good quality protein
increases significantly
additional nutritional demands of the growing,
unborn piglets, as well as mammary development
and the production of colostrum and milk.
The importance of protein
While a balance of all the nutrients (carbohydrates,
proteins, fats, water, vitamins and minerals) is
essential, during pregnancy and lactation, a sow's
demand for good quality protein increases
significantly. Protein is the nutrient most responsible
for the growth and development of the piglets and
udder, and in the composition of milk. Protein is
made up of amino acids, some of which can be
made by the pig, but some – termed 'essential
amino acids' – must be supplied in the feed. Lysine
is an essential amino acid that's of particular
importance in pig diets. Feed manufacturers will
formulate feeds to ensure that sufficient lysine and
other essential amino acids are supplied in the
correct balance to facilitate normal health and
metabolic processes. A good quality sow breeder
pencil or cake fed in increasing amounts, will supply
not only the quantity of protein required, but also
the quality.
Late-pregnancy feeding
Where possible, sows should be grouped together
by condition and stage of pregnancy, so that they
can be fed to meet their specific requirements.
Feeding amounts will vary according to the size and
condition of the sows but, generally speaking,

44 PRACTICAL PIGS

2.5-3kg of feed per sow, per day, is required in late
pregnancy.
When group-feeding sows, it's important to
ensure that the more submissive and timid
individuals can eat their fair share of the feed, and
that the dominant members of the group don't
over-eat. Spreading feed out over a wide area
reduces competition at feeding time, but it may also
be necessary to increase the total amount of feed
by 5-10%, to allow for wastage and ensure sufficient
feed is available for all the sows. Most pig breeders
know their herds, and the individual characters of
their sows very well, meaning they're able to pick
out individuals that may need special attention to
ensure they receive the feed they need.
When feeding directly on the ground, a sow
breeder cake is often preferable to a pencil- or
nut-type feed. While sow breeder cakes
(sometimes called rolls) will offer the same nutrient
value as their comparable pencil equivalent, the
larger size of the cake means they are more
durable in outdoor conditions.There tends to be
less wastage with a cake as they're easier for pigs to
find, and less likely to be trampled into the ground.
‡ In late pregnancy, sows not only need feed to supply nutrients for their own needs, but also to fulfil the additional
nutritional demands of the growing, unborn piglets.
‡ Feed intake is closely linked to water intake. If a sow doesn't drink enough water, her feed intake will reduce which, in
turn, will lower her milk yield and affect the growth of her piglets.
Feeding lactating sows
Ideally, sows should farrow at a body condition
score of 3.5; at less than 3 there will be insufficient
fat reserves to sustain lactation, and the sow will
then use muscle as a source of energy. Although
some weight loss can be expected during lactation,
sows mustn't lose too much weight as this can have
a detrimental effect on subsequent conception
rates and litter sizes.
The amount of feed a lactating sow needs will
depend on several factors, including the stage of
lactation, the number of piglets she's suckling and
the weather conditions – something that's of
particular importance in outdoor systems. A sow's
milk yield increases after farrowing, until it peaks
when the piglets are around three weeks old. A
sow in peak lactation and with a large litter to feed,
can produce more than 10 litres of milk per day,
which places huge nutritional demands on her.
Feed amounts should be increased – gradually
– from farrowing, to 3-3.5kg per sow, per day. If the
sow is suckling more than six piglets, she'll then
require an additional 0.5kg per day for each extra
piglet, or should be fed ad-lib.These increasing feed
FEEDING PIGS
It's important to ensure that
the more submissive and
timid individuals can eat their
fair share
requirements may exceed a sow's appetite which,
in turn, will affect her milk yield and cause a loss of
body weight. So, careful attention should always be
paid to ensure feed intakes are maintained. Lactating
sows should be fed at least twice a day, but a third
feed may be necessary for sows with large litters, so
that the daily feed requirement can be split into
smaller meals to help boost the sow's appetite.
The warm temperatures of the summer months
may reduce sows' appetites, so aim to feed as early
in the morning and late in the afternoon as possible,
to maximise food intake during the coolest times of
the day. During winter, when temperatures are
lower, sows may require more feed to help keep
SUMMER 2020 45
PRACTICAL PIGS SUMMER 2020
‡ Weaning is the most stressful time in a pig's life – it combines maternal separation, mixing with other piglets, human
handling, transportation to a new environment and a change in nutrient source.
themselves warm. It's particularly important to
regularly condition-score sows, so that appropriate
adjustments can be made to individual feeding
plans at the earliest opportunity.
Boredom-buster!
Sows will also eat fibre, in the form of grass and
straw, which provides gut fill and also helps to
alleviate boredom and prevent constipation.
Responsibly-sourced fruit and vegetables can also
be provided to add variety to the diet, but this
should be fed in small amounts, and not in place
of the nutritionally-balanced sow feed. It's also
important to remember that, to prevent the
introduction and spread of potentially devastating
notifiable animal diseases, such as Foot & Mouth
and African Swine Fever, it's illegal to feed catering
waste, kitchen scraps, or meat products, to
farmed animals.
Feed intake is closely linked to water intake. If a
sow doesn't drink enough water, her feed intake
will reduce which, in turn, will lower her milk yield
and affect the growth of her piglets. During the
summer, lactating sows can drink up to 50 litres of
water a day, so a plentiful supply is vital. Providing
a constant supply of water close to the farrowing
hut will help to ensure sows can drink freely, and
not be deterred from doing so by having to walk
long distances.Troughs should be checked at least
once a day, and regularly cleaned out.
Contaminated or stale water isn't only
unappetising, it's also a source of disease that
could have a detrimental effect on herd health.
At weaning, don't withhold feed or water in an
attempt to dry the sow's milk supply. Instead, the
feed intake should be maintained, and she should
be fed depending on her size and body condition
FEEDING FACTS
For more information about feeding your
pigs properly, contact the friendly
Smallholder Range Advice Line on 01362
822900, or visit the website at:
smallholderfeed.co.uk
46 PRACTICAL PIGS
score, to replenish any weight lost during
lactation. A sow should reach an ideal body
condition score of 3 (on a 0-5 scale) at her next
mating, to maximise her ovulation rate and
subsequent litter size.
Feeding piglets
While their mother's milk will provide all the
essential nutrition piglets need in their first weeks
of life, a pig starter pellet (creep feed) can be fed
from around two weeks of age, onwards.The
introduction of a supplementary feed at this age
helps to promote gut and digestive enzyme
function so that, by the time the piglets are
weaned, their digestive systems are capable of
the efficient digestion of food other than milk.
Intensive, commercial units will wean piglets
when the sows milk yield begins to decline. But
many, small-scale producers and larger extensive
enterprises, favour a longer lactation, and don't
wean piglets until they're at least six weeks old.
With a sow's milk yield peaking at three weeks
‡ It's vital to remember that, to prevent the introduction and spread of potentially devastating notifiable animal
diseases, such as Foot & Mouth and African Swine Fever, it's illegal to feed catering waste, kitchen scraps, or meat
products, to farmed animals.
By the time the piglets are
5-6 weeks old, they will be
gaining the majority of their
nutrition from the pelleted,
creep feed
post-farrowing and then gradually declining, her
litter of growing piglets will need additional feed
to fuel their growth and development, before
weaning. By their very nature, pigs are inquisitive
creatures, and piglets will instinctively show an
interest in whatever their mothers are eating.
While sharing some of the sow feed will do
them no harm, providing piglets with their own,
nutrient-dense starter feed, is more beneficial.
Starting off with just a handful of starter
pellets is an ideal introduction to solid food,
which can be fed dampened initially so that it
forms a wet mash.This consistency of feed is
easy for piglets to ingest, as it sticks to their
snouts which encourages their interest in the
new feed, and can boost early intakes.The
amount fed should be gradually increased so
that, by the time the piglets are 5-6 weeks old
they will be gaining the majority of their
nutrition from the pelleted, creep feed. Creep
feeders that can be accessed by piglets, but not
by the sows, means that the feed can be
provided on an ad-lib basis.
Weaning is the most stressful time in a pig's
life – it combines maternal separation, mixing
with other piglets, human handling,
transportation to a new environment and a
change in nutrient source. Having piglets happily
established on a solid feed before they are
weaned from their mothers, removes the stress
of a change in nutrient source, and means that
they're less likely to suffer digestive upset or
growth setbacks once milk is no longer
available. ❖
 Smallholder
BOOKS

£9.95 £9.95 £9.95

£9.79 £5.99 £9.95

ADVERTISING
DOESN’T COST,
IT PAYS!
£7.99 £9.95 £12.99

CALL

01732 445328
EMAIL
RUSSELL@TALKMEDIASALES.CO.UK
£12.99 £11.25 £6.99
POSTAGE FREE IN THE UK

Many more Smallholding

related titles can be found at
the Kelsey Shop!

Order online or call us on

shop.kelsey.co.uk/shbooks
01959 543 747
 BREEDERS’ DIRECTORY FOR DETAILS ABOUT BEING INCLUDED IN THIS LISTING, PLEASE CONTACT THE BPA AT:

stock usually available. Various (Chester)

bloodlines (S Shropshire) Mr AM & Mrs JM Walton
Mr N Turner tel: 01244 851705 or
tel: 01299 270965 07949 370684
THE JOBESMAJOR HERD THE DIAMONDHALL HERD
Berkshire Gloucestershire Old Spots, Large
Mrs CA Coe White. Weaners, breeders and
tel: 07836 644641 fatteners. Pure-bred or crossed
THE LANGLAND HERD with Pietrain
Large Black, Large White Mr P Buxton
Quality gilts and boars tel: 07812 998872
usually available THE FINNINGTON HERD
Mr A Acreman British Landrace, Large Black,
Tel: 01453 890200 Middle White
THE MANORFIELDS HERD SJ Richardson & JA Wood
Oxford Sandy & Black tel: 01619 764734
Mr Peter G Colson
tel: 01993 881207 SOUTHERN
THE OLDLANDS HERD THE BARNSNAP HERD
Oxford Sandy & Black. Weaners, Oxford Sandy & Black. Championship
breeding stock, boar at stud. prize-winning herd, quality fattening
www.tamazangsd.co.uk and breeding stock available.
Mr Ian Lawrence Mr DA & Mrs CP Crosdil
EAST ANGLIA usually available (Cambs.) tel: 01367 820575 tel: 01293 851580
THE ABBESS HERD K&B Arden THE RUSHBURYVALE HERD THE BLACKTHORN HERD
Large Black, Tamworth tel: 07762 414502 Berkshire, Middle White. Weaners, British Saddleback
Good quality pedigree weaners, THE LEIGHAMS HERD breeding stock, pig-keeping courses, Breeding stock and fattening
sows and boars at stud. Pedigree Berkshires (Essex) Kune Kune. weaners.
Mr A Mogridge Mr M Flynn www.therushburypig.co.uk www.sussexsaddlebacks.org.uk
tel: 01279 876421 tel: 07834 826927 Mrs Sam Jones Mark Hillman
THE BALSHAM HERD THE LITTLEOWLS HERD tel: 07791 284510 tel: 01243 527222
Gloucestershire Old Spots, Gloucestershire Old Spots THE STONEYMOOR HERD THE CEDARFARM HERD
Hampshire, Large Black, Tamworth. Mr Jason Knaggs Tamworth Oxford Sandy & Black
Quality breeding stock from these tel: 07876 703159 Mr & Mrs CG Howes Birth-notified, outdoor-reared.
breeds available at all times. THE TAN HERD tel: 02476 466117 All wormed, weaners available
Mr G Kiddy Oxford Sandy & Black THE SUNTRAP HERD (Ashford, Kent)
tel: 01767 650884 Breeders of quality fattening Oxford Sandy & Black. Quality stock, Mrs S Martin
THE BRAMBLEBEE HERD and breeding stock outdoor-reared. Enquiries welcome tel: 07894 339959
Gloucestershire Old Spots. Most in North Essex (Oxon) THE FRAMFIELD HERD
GOS lines kept. Quality free-range Mr D Aldous Mrs Jane Cooper British Saddleback, Gloucestershire
stock always available tel: 07506 722383 tel: 01235 859262 Old Spots, Large Black.
Mr Paul Day THE TATES HERD email: mcandjcooper@btinternet.com Mrs Maria Naylor
tel: 01945 772921 Duroc, British Landrace, Large White, tel: 01825 890946
THE BRAMBLEGATE HERD Pietrain, Welsh. World-renowned, NORTH EAST THE FRYSFARM HERD
New Mangalitza herd just being high health, top quality breeding THE FOWGILL HERD Gloucestershire Old Spots.
established. Princess and Wonder pigs with delivery. Gloucestershire Old Spots. Outdoor-reared pedigree weaners
bloodlines available (Lincs.) Mr JS Millard Pedigree free-range and breeding stock available.
Mr M Young tel: 01954 719263 weaners, finishing and Mrs Kim Slater
tel: 07742 480137 THE TENTREES HERD breeding stock (N. Yorks.) tel: 02392 632183
www.bramblegate.co.uk Berkshire pedigree weaners Mrs Mandy Garbutt email: kym.slater@gmail.com
THE BRECKLES HERD and breeding stock. tel: 07979 858757 THE JAAM HERD
Large Black. Oldest herd in Norfolk Mrs Marilyn Keymer email: Fowgillfarm@hotmail.co.uk Berkshire outdoor-reared pigs
for quality breeding stock tel: 07834 980682 THE LOWPARK HERD available. All stock vaccinated
and weaners THE WITHERSFIELD HERD British Saddleback, Large Black and wormed
Mr P Churchyard Large White. The country’s Mr K L Matthews Mr J & Mrs M Hadfield
tel: 07775 141012 oldest herd of Large Whites. tel: 01751 474780 tel: 01428 717427
THE COLONYFREISON Mr NJ Kiddy THE RYEDALE HERD THE MAYBANK HERD
HERD tel: 01767 650884 Berkshire. Outdoor breeding stock British Saddleback, Gloucestershire
Berkshire, Large Black, and fattening weaners. Old Spots, Tamworth.
Middle White, Welsh CENTRAL ENGLAND North Yorkshire Breeding stock and weaners.
Mr A Wright THE BLACKOPS HERD Mrs Debbie Wardell Mr M Pearmine
tel: 01205 769332 Berkshire tel: 07548 525684 tel: Becky on 07771 876062
THE GLENARIFF HERD Quality pedigree weaners, sows
Large Black, pedigree bloodlines and boars at stud. (Peak District) NORTH WEST THE PEBBLYHILL HERD
Defender (boar), Jewel and Black Mr P Sykes THE CORTLAND HERD Tamworth weaners and
Lady and Princess, Queen, tel: 07711 748598 Large White. Pedigree and breeding stock available
Fashion sow lines THE FOSTON HERD commercial pigs available. Buckinghamshire
(nr. Kings Lynn, Norfolk). Gloucestershire Old Spots. Mr S Lockett Mr T Edwards
Mr N Barrett Established 1977, breeding stock tel: 07958 162209 tel: 07921 459027
tel: 01553 672440 and weaners for fattening THE CRIMWELL HERD THE QUICKBOURNE HERD
email: info@glenariff-pedigree-livestock.com usually available. British Saddleback, Large White Managlitza, weaners, boar hire,
www.glenariff-pedigree-livestock.com Mr A J Robinson Mr DG Brock breeding stock available
THE GOOSETREE HERD tel: 01283 815635 tel: 01925 730207 Rob & Sue Murtagh
British Landrace THE HOPTON HERD THE DEVA HERD tel: 01797 252509
British Landrace quality breeding Gloucestershire Old Spots, Welsh Deva Durocs and Coed Welsh THE ROTHER HERD
stock and weaners Breeding, weaners and fattening weaners and breeders available British Saddleback. Other breeds

48 PRACTICAL PIGS
TRUMPINGTON MEWS, 40B HIGH STREET,TRUMPINGTON, CAMBRIDGE CB2 9LS,TEL: 01223 845100 OR EMAIL BPA@BRITISHPIGS.ORG

sometimes available. See website Irving Carter Miss Sian Thomas tel: 07710 148309
for current stock. tel: 01249 740248 tel: 07812 384289 email: rje@rjeveritt.co.uk
Mrs Clare Wilson THE NANCENOY HERD email: siancarmel@gmail.com THE HIDEAWAY HERD
tel: 01892 852663 British Saddleback, Middle White THE FAIROAKS HERD Large White and Welsh.
www.oaklandspigs.co.uk and Large White. Pedigree Berkshire Hideaway Farms Meats Ltd.
THE TEDFOLD HERD Saddleback, Middle White and Breeding stock available for sale. Bacon, sausages and hog roast,
British Saddleback, Middle White. Large White breeding stock Many female and male bloodlines bespoke butchery, cut and pack
Friendly, hands-on pig management available (Falmouth, Cornwall) available. service.
courses. Quality stock and fattening MW & CA Dunstan Mr C Impey Mrs C Taylor
weaners usually available. tel: 01326 340866 tel: 01443 670133 tel: 07805 398124
Dr M Giles & Mr O Giles THE PORTBREDY HERD THE FAIRYBANK HERD www.welshpigsinwales.com
tel: 01403 783849 Duroc, Large White Tamworth. Weaners, quality THE MYRDDIN HERD
www.tedfoldcottagefarm.co.uk Mr SJ Loveless breeding stock and stud boars. Pedigree, free-range Tamworth
THE TREWINT HERD tel: 07966 582804 or 01308 Melody and Roseleaf lines (Pembs.) breeding stock, weaners and stud
Gloucestershire Old Spots, Large 420208 Mrs Sharron Nicholas boar available (Carms).
Black and Duroc. Quality weaners THE PRESTCOMBE HERD tel: 01834 860002 Mr B Thornley & Miss T Thornley
and breeding stock from prize- British Saddleback, British THE FONTMELL HERD tel: 01994 484468
winning herd. Dahlia, Landrace and Pietrain Berkshire, pedigree Berkshire THE NORSEMAN HERD
Josephine, Princess and Princess Mr JJ Newth weaners available. Freight Train Landrace and British Lop weaners,
Freda, Black Lady, Hover and tel: 07791 270859 boar and three sow lines. stores finished and breeding
Nancy lines available. THE WESTERLY HERD Mrs Julia Benton available
Mr & Mrs Dallaway Large Blacks tel: 01559 370663 Mr Paul Zerk
tel: 07792 136414 Nocturne and Majestic bloodlines THE GILLO HERD tel: 02920 792689
email: trewintpigs@yahoo.com available Pietrain THE RHOS HERD
THE WENBERGE HERD Mr B Card Pedigree Pietrain pigs, British Blue Berkshire weaners available all
Berkshire. Weaners and quality tel: 07752 149212 breeding pigs, quality established year. Six sow and two boar lines
breeding stock, boar hire THE WINDWHISTLE HERD lines, courses available. Mr Stephen Barnes
(Guildford). Oxford Sandy and Black, weaners www.pedigree-pietrain-pigs.co.uk tel: 01544 350235
Ms Joanne Court and breeding stock usually Helen Jackman THE TANRALLT HERD
tel: 01483 813847 available. tel: 01239 711529 Gloucestershire Old Spots,
Mrs S Tanner www.pietrainpedigreepigs.co.uk Hampshire
SOUTH WEST tel: 07770 754633 THE GOLDFOOT HERD Pedigree Gloucestershire Old Spots
THE BERKSWELL HERD www.plumpuddingpigs.com Welsh and Hampshire weaners available
Tamworth THE WINTERWOOD HERD Mr T Evans for breeding and finishing.
Roseleaf, Maple and Ruby Gloucestershire Old Spots. Friendly, tel: 01239 851206 (N. Wales)
bloodlines, mixed ages. outdoor-reared. quality breeding and THE GWYNYS HERD Mr & Mrs J Bee
Quality breeding stock finishing stock. Established 1970. Welsh. Quality pedigree stock for tel: 07780 332749
Mrs C Wheatley-Hubbard Mrs J Sims breeding or pork (Gwynedd). THE TEYRDANHALL HERD
tel: 01985 850568 tel: 07803 290577 Mr HD & Mrs EM Roberts Gloucestershire Old Spots, Oxford
THE BUCKHORN HERD tel: 07879 844799 Sandy & Black, British Lop. Young
Large Black, outdoor-reared SCOTLAND THE HEMSBROOK HERD stock and boar hire. (N. Wales)
pedigree weaners THE CLASH HERD Gloucestershire Old Spots. Princess Mrs ME Benfield
and breeding stock British Saddleback, quality breeding Joan, Muriel and Star lines. tel: 01492 518713
Mr Tim Wilton and fattening stock, Pedigree stock available. email: gbenfi1021@aol.com
tel: 07720 345950 high herd health status Mr Everitt www.pigging-good-pork.co.uk
THE DALEHEAD HERD Caron & Robert Stewart
Welsh. Breeding stock and tel: 01776 860246
weaners usually available email: info@clashsaddlebacks.co.uk
Mr A Chadwick www.clashsaddlebacks.co.uk
tel: 01647 253012 THE GARLIESTON HERD
THE FARRANTSHAYES Large Black. Unrelated breeding
HERD stock and weaners normally
Wonderful woolly Mangalitza available.
pedigree weaners. Mr Rusty Taylor
Occasional breeding stock tel: 01988 600641
(E. Devon) email: rusty@garliestonlodge.co.uk
Mr & Mrs Hillier www.garliestonlodge.co.uk
tel: 01884 277688 THE TULLICHHIGHLAND
THE LITTLECOPSE HERD HERD
Oxford Sandy & Black Outdoor-bred and reared pedigree
Weaners, store, finished and weaners and breeding stock
breeding pigs available all year. available
Mr D Shere Mr Bob Pratley
tel: 01398 351154 Tel: 07834 365959
email: oakridgepork@gmail.com
THE LONGASH HERD WALES
Oxford Sandy & Black. Established THE COURTBLEDDYN HERD
in 1988. All bloodlines kept and Tamworth. Weaners, breeding stock,
quality stock always available. stud boar and advice always
Mrs MF Case available.
tel: 01258 880447 Mrs Barbara Warren
THE MUDDYLANE HERD tel: 01495 755557
British Saddleback. Pedigree, prize- THE ERINHAF HERD
winning herd, quality breeding and Oxford Sandy & Black
fattening stock available. Boar hire. Weaners, boar hire, show and
(Wilts.) breeding stock available (N Wales)

SUMMER 20
2020
20 49
➤➤ ORDER THE NEXT ISSUE NOW
AND GET FREE DELIVERY
CELEBRATING A LANDMARK – 10 YEAR ANNIVERSARY SPECIAL!

Practical AUTUMN
Issue 40

PIGS
Keeping and rearing PROTEIN FACTS
What it does and why it’s t
ur pig s
so
ge
important that yo
MIDDLE WHITE the optimum amount
An additional £1 will be added to any overseas address. ** lines are open
Terms and conditions apply. You will receive your copy on or around

This endearing breed is nothing

but a pleasure to own

FLAVOUR-ENHANCER

The secrets behind smoking

meat at home
4 September. Delivery is included in the cover price for UK customers rate
Mon-Fri 8.30am -5.30pm. Calls charged at your standard network

WHAT KIT?

DON'T
M IS S O U T !
UK £4.40

PAY THE NORMAL SHOP

PRICE AND GET THE NEXT
SPRING 2020

ISSUE DELIVERED TO
YOUR DOOR
K
KELSEYmedia

A practical guide to first-aid

ORDER TODAY!
only.

and farrowing equipment

PLUS: ME AND MY PIGS ◆ AHDB LATEST ◆ BPA NEWS ◆ BREEDERS’ DIRECTORY

ORDER ONLINE AT: SHOP.KELSEY.CO.UK/PPKAUTUMN20

CALL NOW ON: 01959 543747** Quote Ref:PPKAUTUMN20
66
Autumn 2020 issue on sale: September 4th
December 2019/January 2020 Ford & Fordson Tractors
TRY SOMETHING NEW!
SUBSCRIBE & SAVE

Simply subscribe today at

shop.kelsey.co.uk
Full terms and conditions can be found at shop.kelsey.co.uk/terms.
Natural nutrition that helps keep
your piggies happy and healthy
Specially-formulated food for Pot-Bellied, Kune Kune,
Micro and all other pet pigs.

We want your pigs to look and feel good as much as you do. That is why
we specially formulate our feed with only the highest quality ingredients
and leave out all the other things which don’t meet our high standards.

High fibre, Nutritionally No unnatural Formulated

low calorie balanced additives, for slower,
blend helps with essential colours or more natural
tackle obesity nutrients flavours growth rates

For friendly and helpful

feeding advice, contact
our nutrition helpline
today on 01362 822902
smallholderfeed.co.uk