The Oxford and Sandy Black is a hardy, docile, friendly medium to large sized pig and is one of the longest surviving breeds, being farmed since the eighteenth century. They have thought to have originated in Oxford and related to the Berkshire and Tamworth old breeds.
Their coat and skin colour make them suitable for all climates and their nature makes them a good choice for beginners in owning pigs.
They make excellent mothers with plenty of milk, farrowing around 6 – 9 piglets.
They produce meat of very high quality and flavour and finishes quicker than many traditional breeds, and they are less inclined to run to fat. They are a multi-purpose breed which produces succulent pork, high quality bacon and ham