Oxford Sandy and Black Pig

The Oxford Sandy and Black is a rare pig breed that went extinct between the 1960s and 1970s as a purebred traditional breed but was later recreated.

Also known by names such as Axford, Old Oxford, the Oxford Forest Pig, the Plum Pudding Pig, and the Sandy Oxford, this breed originated in the upper Thames Valley and Oxfordshire in the early 19th century. After its extinction, it was officially recognized again in 2003 by the British Pig Association.

The British Pig Association maintains the herdbook, which in 1973 recorded 62 sows and 15 boars.

As of 2024, the breed remains classified as “at risk/endangered” by DAD-IS. In 2025, it was added to the Rare Breeds Survival Trust’s list as “at risk,” the second level of endangerment recognized by the trust.

Characteristics

Color

This pig has a sandy-colored coat that can range from light sandy to deep rust, always with black patches. The sandy color should be even, without different shades mixed together.

Some pigs may have small white markings, but large white patches are not accepted, except on the feet, face (as a blaze), or as a tassel. A few stray white hairs are allowed.

The breed should not be entirely black and white, fully sandy, or have mixed sandy tones. It also cannot be tri-colored with sandy, black, and white together.

Head, Ears, Neck

It has a medium-length head with a moderately long, straight snout. Its face is slightly curved, and the ears are fairly long, tilting forward (either semi-lop or lop), but they do not block the pig’s forward vision. There is a good amount of space between the ears and eyes.

The neck is of moderate length and not too thick, with no excess heaviness around the jowl.

Back, Chest, Loins, Ribs, Sides

Its back is long and strong, with a slight arch over the loins when viewed from the side or behind. The chest is wide and deep from top to bottom, giving the pig a sturdy build.

The loins are broad and strong, while the ribs are well-rounded. The sides are deep and well-filled just behind the elbows.

The hindquarters are long and wide, with no downward slope, and the hams are well-developed, adding to the pig’s solid structure.

Belly, Teats, Testicles

The belly is deep with a straight underline and has at least 12 well-placed teats, though 14 are preferred, arranged in evenly matched pairs. In boars, three pairs of teats are positioned in front of the sheath.

A boar has a masculine appearance with properly developed testicles that are solid, free of any abnormalities, and carried high.

Tail

The tail is long, set high on the body, and has a small tassel of fine white hair at the tip.

Legs

The legs are strong and straight with good bone structure. The pasterns are short and sturdy, allowing the pig to stand well on its toes.

If you are looking to buy an Oxford Sandy and Black pig, pay close attention to its ears and color. Avoid those with upright ears, large white patches (except on the feet, face blaze, and tassel, though a few white hairs are fine), and incorrect coat colors such as black and white, fully sandy (or mixed sandy shades), or a mix of sandy, black, and white.

Size

The Oxford Sandy and Black is a medium to large-sized pig. In terms of size, this pig stands 27 to 35 inches (70 to 90 cm) tall at the shoulder and measures 47 to 71 inches (120 to 180 cm) in length.

Lifespan

This pig breed has a lifespan of 8 to 12 years.

Growth Rate

How fast do they grow?

This pig breed has a slow growth rate. Being a rare traditional breed, it takes longer than a commercial breed to reach its full size.

Weight

An adult Oxford Sandy and Black pig reaches a weight of 440 to 660 lbs (200 to 300 kg).

Slaughtered Time

The slaughter age depends on the type of product you want as the final result. If you want meat for pork production, you can slaughter them beginning at 5 to 6 months.

At this age, they weigh around 132 lbs (60 kg). If you want them for bacon production, you can slaughter them at 8 to 10 months, as they are a bit heavier at around 176 to 220 lbs (80 to 100 kg).

Temperament

This pig has a good temperament. It is calm and docile, making it suitable for farmers with different levels of experience.

It has a strong foraging instinct and a curious nature, often exploring its living area.

This pig breed can be raised with other breeds or animals, as it does not cause trouble.

Meat

The meat of this pig is lean yet has a balanced amount of fat, making it both tasty and flavorful.

It is often used for various pork products, including succulent pork cuts, fine bacon, and excellent ham.

Raising

Feeding

These pigs eat a wide variety of foods, just like any other pig breed, including forage, grains, vegetables, and fruits.

For forage, you can offer fresh grass, clover, or alfalfa, and during the colder seasons, hay. You can also add vegetables if available, such as carrots, pumpkins, squash, beets, or cucumbers. Fruits like apples, bananas, and pears are also good for these pigs.

For grains, they can eat corn, wheat, barley, and oats, as well as soybean meal or pig pellets, especially for young pigs.

The exact amount of feed depends on grass availability, weather conditions, and exercise levels.

Piglets should be fed approximately 1 lb (0.45 kg) of pig pellets per day for every month of their age: 2 lbs (0.9 kg) per day at 2 months and 3 lbs (1.35 kg) per day at 3 months old. After 4 months, they should be given 4 lbs (1.8 kg) per day to prevent excessive fat gain.

For weaners, feed should contain 18% protein, but after 3 months, they should switch to adult feed with lower protein levels.

Some foods must be avoided, including moldy or spoiled food, green potatoes, tomato leaves, and sugary foods.

Fresh, clean water should always be available, as pigs drink a lot.

Environment

This breed can be raised in a variety of environmental conditions because of its high adaptability. Still, the best environment for it is an open pasture system.

Climate and Shelter

This breed is hardy and can live in temperate, cold, and humid climates.

In all climates, this pig needs adequate shelter. In extreme cold, they require a windproof shelter and warm, dry bedding to keep them comfortable and maintain a healthy weight.

They also need shelter in hot climates to provide shade and protect them from sunburn. Additionally, they require a mud wallow to cool down when necessary. In wet and muddy conditions, a shelter ensures they have a dry resting area.

No matter the climate, the shelter must be well-ventilated and clean to prevent health issues.

How many pigs per acre?

You can raise up to 8 pigs per acre on pasture with a good amount of vegetation.

However, this also depends on the supplemental feed you provide. If you offer a sufficient amount of feed, the number of pigs per acre can increase. On the other hand, if vegetation is low, you should raise fewer pigs per acre.

Breeding

The breeding of these pigs happens naturally through mating.

Boars of this breed reach sexual maturity at 6 to 7 months, but it is recommended to wait until 12 months for their first breeding. This extra time ensures they are fully mature for mating.

Sows can be bred at 11 to 12 months old, even though their first heat appears at 7 months, similar to boars. Sows go into heat every 21 days, though some cycles vary between 18 and 21 days.

Around 18 to 21 days, you can check for heat signs such as a swollen vulva and behavioral changes, like being louder than usual. The sow is most fertile on days 4–5 of her cycle and ovulates 36 hours after heat begins.

Boars can mate with at least five sows within a cycle, with each session lasting 10-30 minutes.

An Oxford Sandy and Black boar produces 200 cc of seminal fluid, which is much higher than that of bulls.

The boar and female should be left together for 2 to 3 days during mating to ensure successful breeding.

One important consideration is not to breed a sow with multiple boars, as this can result in a mixed litter, which can cause problems for pedigree breeding.

The gestation period is of 116 days and the litter size of this breed ranges from 8 to 10 piglets. The mothers have strong maternal instincts and take good care of their piglets.

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Health Issues

There are no specific health issues related to this pig breed, but it can be affected by common pig health problems such as respiratory issues or parasitic infections. To help prevent these, you can follow a vaccination schedule for pigs and a biosecurity plan.

Advantages

• Good forager
• Hardy and adaptable
• Calm, docile, and easy to handle
• Strong mothering abilities
• Quality meat
• Less prone to sunburn than some lighter-colored breeds

Disadvantages

• Slow growth rate
• Lower litter size than commercial breeds
• Not as common as other breeds
• Small genetic pool

References

• Oxford Sandy and Black Pigs ^link
• British Pig Association ^link
• The Oxford Sandy & Black Standards of Excellence^link