We have been breeding pedigree Gloucesters since 1995, inherited a pedigree herd of Large Blacks after my Father died and also have some saddleback crosses that were originally rescued from the abattoir. At the moment we have 22 sows, 3 breeding boars and approx 220 others - litters to finished pigs. Currently use 7-8 tonnes of food per month - a mixture of sow rolls and bulk finisher ration.
In Feb 2010 a sow sent to the abattior was thought to have bTB and 8 weeks later our holdings were placed under restriction when the sample tested positive. Since that time I have been unable to move any live animal apart from direct to slaughter, cull animals cannot be sent to Cheales and have to be put down on farm. AHVLA were supposed to pay to have them tested but changed their minds when a request to do so was made, We have 2 options- 2 x 60 day clear cattle tests or slaughter all our adult stock neither of which I have been prepared to do.
The only way I have been able to keep our herd is to step up the meat business we have always had and in order to keep up with demand also buy in from another 4 or 5 breeders of traditional breed pigs with same ethics as ourselves. We pay them a good price which enables them to keep more sows whilst knowing they have a guaranteed market for weaners they are unable to sell for breeding.
At the moment we slaughter 20 or so pigs each week. Much of the carcases are turned into sausages and dry cured bacon and we have won many awards from BPEX, Great Taste Awards, tatse of the West Awards etc. We have a large demand from chefs in pubs, hotels and restaurants even though our prices are much higher than our commercial competitors.
It's very hard work especially juggling it with 3 children and other family commitments. We emply a stockman, 2 part time butchers, our student daughter on a part time basis and my Husband and I have a salary. I work 7 days a week and on average would spend 60-70 hours a week working and with this nightmare weather do question my sanity.
However, I will not give up my pigs without a huge fight. The Large Blacks were lucky to survive the Foot and Mouth outbreak in 2001. A friend only a mile and a half away lost all his animals including pigs a week before my Father died but at the time the contiguous culling had not begun so his herd was spared. I will not allow the rare lines of pigs to be taken by AHVLA and although it has had a huge impact on our family especially our 2 youngest who grew up from babies showing pigs I will win this battle.
I remember how difficult it was to sell weaners in the late '90's- you couldn't give them away. I then started fattening for half pigs and found that became difficult and so started at Farmers markets and it has grown from there. Fortunately, I have ever a very long suffering Husband who plays his part - makes sausages, butchers the meat, delivers the finished article and sells at a weekly Farmers market.
The price we pay is the lack of time off especially holidays which we hope to address when our daughter joins the business next year after graduating.
To ensure our traditional pig breeds survive we need to get the mesaage across that our products are the best, are high quality and value for money. My customers know that our bacon does not shrink, our sausages contain the best meat and although the base price might be higher they do not need to use as many rashers/sausages so no worse off.