How the Gloucester Old Spot was brought back from the brink of extinction

The history of the Gloucester Old Spot pig dates back to the early 19th century in Gloucestershire and is one of the oldest pig breeds in England. They were traditionally kept in orchards to feed on fallen fruit, hence their name "Old Spot." The pigs would roam freely in the orchards, consuming windfall apples and other fruits, which contributed to their unique flavour and marbling in the meat.

The breed was further developed and standardised in the late 19th century by breeders who aimed to improve its characteristics. They focused on traits such as the distinctive black spots on a white coat, good mothering abilities, and a docile temperament.

In the mid-20th century however, the Gloucester Old Spot faced a decline in numbers due to changing farming practices and the rise of intensive pig farming. By the 1960s, the breed was listed as rare. However, dedicated conservation efforts by breed enthusiasts and organisations helped revive its population to what it is today.

The Gloucester Old Spot is still considered a rare breed, but its numbers have increased due to the preservation of a breed that embodies a rich agricultural heritage.

The breed has also gained popularity outside of its native England. Gloucester Old Spots are now found in various countries, including the United States, where they are raised for their meat and appreciated for their unique appearance and culinary qualities.

Gloucester Old Spot pork is highly regarded for its exceptional flavour and tenderness. The meat is well-marbled, resulting in succulent and juicy cuts. It is often used in traditional British dishes like the famous Sunday roast.

Knights Artisan Butchers are proud to offer and champion a range of cuts from the Gloucester Old Spot pig and can supply hearty chops to juicy loins, thick bacon to flavoursome sausages.

This special breed deserves a special place on the dinner table and this means a deboned and rolled pork loin! Lovely and tender this makes it perfectly suitable for roasting. To get the best from it, Jack recommends butterflying the loin to make space for stuffing with lots of fresh herbs, garlic and fruit.