[BOSFoodFest]

As a community initiative, myself and other members of the Burnham-on-Sea Food and Drink Festival Committee, are looking to rear a pig in an orchard - that's the simplistic idea, but, as prospective piggy owners, we would welcome any advice and guidance you have to offer on how this could be achieved.

I've worked my way through the guides on this site and have a few questions; firstly, I've noted that a pig shouldn't be kept individually for welfare purposes. Is it advisable to keep two of the same sex to avoid obvious distraction? And two of the same litter to prevent fighting?

The legislative procedure is something that I shall research further prior to committing to pigs; is there a minimum number of pigs that the CPH and pig herd number from DeFRA applies to?

I've also considered what breed might be most appropriate for us, and suggest a Gloucestershire Old Spot for their suitability to an outdoor production system, temperament and high quality pork production. For a first pig, would this breed be appropriate?

Further to this, might it be a good idea to look at a weaner in the spring now so as not to have to face the winter in new territories (us, not the piggies!!).

We would be very interested to hear from anyone who has an orchard pig with any pointers, but equally to shed light on any risks and costs that I may have overlooked or even not considered!!

Many thanks in advance - without the guides on this site I would have not have managed to get this far!!

[benkt]

Welcome! Its always good to hear of another community food project. We started a few years ago by running a little pig club, three pigs shared between six families and now run a small community farm on our six acres of fenland in Cambs.

Re: pig keeping - it seems you've got the basics down. You will need a CPH and herd number for any pigs but they are free and you can usually get them sorted out over the phone with very little hassle. You will need at least two so they have company. Most people reckon lop eared breeds such as the GOS are easiest to keep. We started with GOS but have settled on another lop breed, british saddlebacks for our breeding - everyone will recommend their favourites, so just pick one and get on with it!#Generally, gilts (girls) are easier than boars. I'd definitely recommend waiting for spring, if you've got an orchard then possibly later in the spring, maybe May, would be a good time to get weaners as you'll get all the benefit of them eating windfalls in September and early October before they get sent to the butcher.

Re: community pig keeping: its easy to over feed traditional breed pigs, so make sure everyone who's feeding regularly knows the regime and if people are providing extras from their allotments or veg plots get them to tell you what they are planning on feeding so you can stop anything inappropriate going to them and can make sure they're getting a proper diet. Its also worth agreeing in advance whose getting what bits at the end. Splitting a pig more than two ways can be tricky, as each half is obviously a 'fair share' but trying to get equal quarters out of a pig can be difficult as all the joints have a 'good end' and a 'bad end'. Alternatively offer 'front quarters' (cheaper) and 'hind quarters' (more expensive) up front. If there are a lot people involved it may be easier to get the pigs made in to sausages which can be divided up.

And beware - pigs are addictive!

[Tudful Tamworths]

Congratulations on getting your pig-sharing venture organised! Ben has already given you some good advice on the legal side - and the feeding, which is extremely important, if several people will be involved.
 
You've probably considered this - make sure your pigs have suitable housing and free access to water. Also, register with a farm vet covering your area (they are getting more and more scarce). Otherwise, should the worst happen, you could face a long wait for a call-out.
 
With regard to breed, I would consider any of the breeds that traditionally do well outdoors - but bear in mind that a lot of the white-skinned breeds will need protection from the sun (when we get it!) and also have shorter coats to keep them warm in the winter. All breeds will love foraging in an orchard - but make sure that any young trees are fenced off.
 
Lop or prick-eared pigs and temperament - breed is not really an issue. It's more down to the way you handle them. I've had really laid-back Tamworths and really feisty, argumentative GOS and Oxford Sandy & Blacks. Choose what you fancy (after, of course, visiting the breeder and surveying the herd) and remember that, if you don't really get on with your first two/four weaners, you can always try another breed or two next time round. It's only a four-month commitment.
 
Feel free to email me with queries: tudfultamworths@hotmail.com
 
 
 
When

[Nickie]

Sounds like a great plan.


1 thing to add.


I'd make some enquiries re slaughter & butchering before you get your first pigs. It's good to know where you will be taking them, what the process will be & any restrictions imposed. Many don't have a pig killing line, some places won't take coloured pigs or have age/size limits. Are you taking them to bacon weight or porkers? Some slaughter houses handle the pigs better than others so you need to make sure you are happy with the one you select. If your pig is stressed at time of slaughter you will find it shows in your meat.


Good luck.

[Fowgill Farm]

All good advice from the others but you MUST have at least two pigs, being a GOS breeder i would recommend them for a starter breed, reserve a couple of boar weaners from a nearby breeder from a March/April litter (pork in Sept). The reason i say get boar weaners for the first time is that they HAVE to go to the butchers by 26-28wks latest and you won't be tempted to get soppy and say lets keep them and have piglets   like a lot of people do as they bottle out at slaughter time! GOS are the original orchard pigs and will do well but be prepared for them to rotivate it up and protect any young saplings from bum rubbing! An orchard should provide natural shade for them but thro summer they'll need a wallow and constant access to a water source they can't tip out.
Theres lots of info on the GOS website, see the 'getting started' articles www.oldspots.org.uk
HTH
mandy

[Mrs Snoodles]

Just one more thing to add .... You might find that someone will do a deal with you (for the weaners) in exchange for promotional opportunities or selling space through your festival.   If you were my way, I would

[Anke]

Also just one more point - make sure you have got (access to) a trailer and think about loading the adult and quite big pigs when the time comes - I mean vehicular access as close as possible to your pig enclosure (will you need a 4 x 4 or is hard ground available?).
You can easily collect 8 week old weaners in the back of an estate car (with washable surfaces/rubber matting and/or a large dog crate), but not for their final journey....

[BOSFoodFest]

Wow, thank you all for taking the time to reply 

Benkt, it's fantastic to hear from you as someone who has made what we're striving to achieve happen! It would be great to talk to you more about how you've gone about building your community farm if that's alright?

Thank you for your suggestions, you've highlighted two areas that we hadn't considered; a feeding rota and dibs on who gets are on the cards to be discussed!

With regard to  breed, Tudful Tamworths and Mandy, I think we're decided on a couple of GOS' but I appreciate you can't brand a whole breed with the same temperament, but as Ben suggested, we're going to pick one and get on with it!!!

We haven't looked at specific houses yet, but with research and the guides on this site, are confident that we can provide more than adequate housing facilities for our pigs. As we've only visited the orchard a couple of times, prior to committing to any pigs we will of course assess the practicality of using the land and whether there's easy access (thanks Anke!) and non-obtrusive fencing opportunities to keep the pigs in.

In terms of the final journey, we have forged friends with a local butcher who produces specialist pork products, aside from a farm vet (which is a suggestion we would be silly to ignore), he will be our local port of call for any husbandry needs, and it has been proposed that our pigs will go to him at the end. Mike was a stall holder at our first food fest at the end of September, so there's definitely business to be done there Mrs Snoodles!!

Many thanks again for your advice! We'll keep you posted! 

[Victorian Farmer]

Gloucestershire Old SpotThe Gloucestershire Old Spot came from the Berkley Valley of England. The exact location of origination is unknown, but breeders started a registry in the shire of Gloucestershire in 1912. The Old Spot is among the largest of breeds in England. Around 1950, the breed nearly became extinct, but has recovered and today exists in large numbers in Britain. In past times, they were known to eat scraps on farms in Gloucestershire, and that trait continues today as they are known for their excellent foraging ability.

[Fowgill Farm]

To add to VF's posting the GOS club is celebrating its 100th birthday next year and yes they are the ultimate foragers.
mandy

[BOSFoodFest]

They sound like the ones for us! Thanks for your advice - Mandy, will their centenary be celebrated and publicised?

[Fowgill Farm]

Yes it will be publicised, the Three Counties Show in June will be the main event and more details will be announced in the New Year on the GOS website so keep looking. They are wonderful pigs and should be celebrated for the success story they are. You can join the GOS club for a nominal fee and as a member will be kept up to date with the various events, take part if you like and contribute time & effort if you can.
HTH
mandy