Large Blacks

Large Black Pigs ‘Vulnerable’ on the RBST Watch list

The South Yeo herd of pedigree Large Black Pigs
Having experimented with a variety of rare breeds including Saddleback, Berkshire , Gloucester Old Spot and Tamworth , we fell in love with the docile Large Black for its character and taste.

Large black in pig gilt with a saddleback companion

The breed is Britain ’s only all black pig and is on the watch list of the Rare Breeds Survival Trust and classed as ‘Vulnerable’ with less than 800 registered breeding sows (RBST). They are long and deep in body and have large lop ears which reach to their snout, covering their eyes and making them easy to handle as they cannot see too far ahead. Their dark skin pigmentation helps them to resist sunburn, making them ideal for keeping outdoors.

Large black sows are excellent mothers and can rear large litters. We currently have 3 pedigree sows; 2 come from the rare Princess bloodline (only 11 other registered sows in all of Britain ) and the other is from the Doreen bloodline. Our boar is from the Majestic bloodline and is one of 49 known to be registered; a handsome friendly chap.

Large Black Pigs

Our pigs are reared outside for most of the year on grass, only being brought inside for closer monitoring at farrowing time or if the field becomes exceptionally muddy in the winter; they tend to be far happier outside. We move their run once the ground has been turned over and re-seed with a conservation grass mix or this year we plan to plant wheat to provide feed and straw for bedding. Owing to their placid nature, they are not great escape artists unlike our earlier experiences with Tamworths (but that is another story); they are kept behind a simple 2 strand electric fence powered by an old car battery and recharged with a small solar panel.

Large Black Pig

Demand for traditionally reared meat from known provenance has led us to develop the South Yeo Large Black brand. We have sold to friends and by word of mouth referrals for a number of years and are considering building a purpose built meat room in a traditional cob barn on the farm to allow us to expand to sell directly to the public. The taste of rare breed meat is nothing like what you find at the supermarket and really has to be tried for its succulent flavour – and the crackling is positively mouth-watering…

We like to raise our animals as naturally as possible and avoid using medications or growth promoters by using good stockmanship and observation. Once the foundation stock was purchased we have not brought any more animals on to the farm, helping to prevent the potential for importation of pests or disease.

Bess's Saddleback x Large Black weaners at 6 weeks

Large Black Society:
The Large Black breed society was formed in 1889 to help promote the breed. Owing to prejudice against coloured skin in pork, their numbers declined dramatically during the 1960’s. The breed is now experiencing resurgence in popularity with many small herds now throughout the British Isles . There are 257 registered keepers in Britain with 6 boar bloodlines and 24 sow bloodlines with a total of only 996 animals registered for breeding (203 boars and 793 sows: source BPA stats Jan 2007). For further information, see the Large Black Pig Society and British Pig Association websites.

Breed Standards:

• HEAD - Well proportioned. Medium length, broad and clean between the ears.
• EARS - Long, thin and well-inclined over the face.
• JOWL AND CHEEK - Freedom from jowl. Strong under-jaw.
• NECK - Long and clean.
• CHEST - Wide and deep.
• SHOULDERS - (Important) Fine and in line with ribs.
• LENGTH - (Of the utmost importance)
• BACK - Very long and strong.
• LOIN - Broad and strong.
• RIBS - Well sprung.
• SIDES - Long and moderately deep.
• BELLY - Full, straight underline, with at least twelve sound, evenly spaced, well placed teats and starting well forward.
• HAMS - Very broad and full.
• QUARTERS - Long, wide and not drooping.
• TAIL - Set moderately high and thick-set.
• LEGS - Well set, straight and fat. Fine bone.
• PASTERNS - Strong.
• SKIN - Blue-black. Fine and soft.
• COAT - Fine and soft, with moderate quantity of straight black silky hair.

GENERAL MOVEMENT
Active

GENERAL QUALITY AND CONFORMATION
Good carriage on sound feet with length and well developed loin and hams.

Livestock, Pork and Sausages Sales

Please see the ‘For Sale this week’ section or telephone / email us for availability or orders

Meat
Our pigs are taken to a local abattoir, thereby minimising stress of the animal, and are then butchered and packaged by a professional butcher. Pork is sold by the half animal or orders for individual joints can be taken and cut to your specification by the butcher. Any pork that is not pre-ordered goes into the freezer and is sold subject to availability as frozen. Do contact us to see what we have available at the moment – as we are a smallholding, not a commercial farm, we do not always have a continuous supply.

We have our own meaty sausages made and have regular favourite recipes such as traditional farmhouse, garlic and herb, leek, and pork and apple.

We have foundation in food hygiene certificates and follow HACCP procedures.

If you would like us to inform you when we are due to have fresh pork available, just send us an email and we can add you to our contacts list. Please be assured that we will not pass on your details to any third parties.