Advertise on podcast: Oxford Sandy Black Pig Group PigCast

Kim heads off to meet the Delbridge family and their OSB herd at their farm near Bodmin Moor. Meat produce and fine baking also discussed so don't listen when hungry ;-)

In this episode, we meet Andrew Parry-Norton who is the Chair of the New Forest Commoners Defence Association (CDA).

In this episode, we meet Analise Cooper — a passionate and determined 14-year-old helping her family produce and sell homemade pork products, while also caring for pigs, alpacas, goats and much more. Holding a Level 2 Food Hygiene Certificate, Analise represents the enthusiasm and commitment of the next generation of farmers. Join us as she shares her love for rural life, the importance of good, honest food, and her hopes for the future of British farming.

In this episode of the OSBPG Pigcast, trustee Natalie Revette sits down with Mike and Jayne Carter of Ryecroft Rare Breeds, winners of the 2022 OSBPG Pork Producer Award. The Carters share their journey since receiving this prestigious honour, reflecting on their growth, successes, and the OSBPG charity's positive impact on their operation. Discover how their dedication to raising Oxford Sandy and Black pigs their pork continues to inspire and support the rare breed community."

In this special episode of the OSBPG Pigcast, trustee Natalie Revette catches up with Stuart Cooke, the winner of the 2023 OSBPG Pig Excellence Award. One year after his win, Stuart shares his inspiring journey from England to Ireland and his experience in starting with OSB pigs. Tune in to hear how Stuart's passion for the rare Oxford Sandy and Black breed has shaped his farming journey.

Join Natalie Revett, Trustee of OSBPG, as she interviews Andrew O'Shea, Chairman of OSBPG. Discover how Andrew's journey from an allotment 200 miles south evolved into becoming a smallholder, and hear about his introduction to OSB pigs and involvement with the charity

In this episode Kim Brook catches up with Lisa Corcoran to see what she is doing a year on from winning the OSBPG Pig Excellence Award.

In this episode Kim speaks to Katie and Matthew Cooper of South Paddocks, as they tell us their journey into the world of OSB Pork, and celebrate their recent OSBPG Pork Producer 2023 Award.

Join us for an inspiring and heartwarming conversation with Eilidh and Lloyd Verstage as they share their incredible journey from a wedding photographer and a man with a Land Rover and a loyal Labrador to successful farmers and established rare breed OSB pork producers in Arngask, Perth, Scotland. In this uplifting episode, discover how their passion and determination led them to embark on a fulfilling and sustainable farming venture, specialising in OSB pig breeding. You won't want to miss their remarkable story of transformation and the delicious, high-quality rare breed OSB pork they produce. Tune in now for a positive and upbeat tale of rural success!

Ryan O'Neill's commitment and drive makes his dreams come true.  The success of The Village Butcher in Ireland.

Tune in as Andrew O'Shea interviews Mike and Jayne Carter (2022 OSBPG Pork Producer Award Winners) of Ryecroft Rare Breeds about their journey into setting up their own butchery to support their business and provide a service to local meat producers.

Tune in as Kim Brook reflects back on the vast array of achievements of the Oxford Sandy Black Pig Foundation Charity, its Supporter, friends and Advocates.

Tune in for the regular updates and the replay of our recent talk "Around the world with ASF in 7 questions" with Vincent ter Beek. Vincent, Editor of Pig Progress and leading expert in ASF talks to us about the 7 key questions people are asking about ASF You can view the slides for this event here

Tune in for the regular updates and the replay of our recent talk: Nicola Gumery and Lauren Dimmack (AHDB): eAML Update and Pig Transport Regulations, as they give us an update from Nicola on the eAML process etc, and Lauren talks to us about the pig transport regulations and registration.   View Slides Here

Tune in for the replay of the Dom Charman event where he talks about Factors affecting meat quality on-farm and in the abattoir. The general slaughter process. Traceability. Slaughter impacts on meat quality. FSA rules and regs on setting up and operating your own butchery. Dom has 20 years in the pig industry, working across the globe with pig farmers on small and extensive indoor and outdoor systems. He has a wealth of knowledge on the slaughter process and Food hygiene requirements. He has also worked closely with the APHA on a number of initiatives and Abattoir designs and efficiencies.