The Gloucestershire Old Spots (also “Gloucester, Gloucester Old Spot, Gloucestershire Old Spot” or simply “Old Spots”) is an English breed of pig that is predominantly white with black spots. It is named after the county of Gloucestershire. The Gloucestershire Old Spots pig is known for its docility, intelligence, and prolificity. Boars reach a mature weight of 600 lb (272 kg) and sow 500 lb (227 kg). The pigs are white with clearly defined black (not blue) spots. There must be at least one spot on the body to be accepted in the registry. The breed’s maternal skills enable it to raise large litters of piglets on pasture. Its disposition and self‑sufficiency should make it attractive for farmers raising pasture pigs and those who want to add pigs to diversified operations.
The Gloucestershire Old Spots (GOS) Breed Society was formed in 1913. The originators of that society called the breed ‘Old’ Spots because the pig had been known for as long as anyone could remember. The first pedigree records of pigs began in 1885, much later than it did for cattle, sheep and horses because the pig was a peasant’s animal, a scavenger and was never highly regarded. No other pedigree spotted breed was recorded before 1913, so today’s GOS is recognised as the oldest such breed in the world. From the British Pig Association: “Although if old paintings are to be trusted, there have been spotted pigs around for two or three centuries, the Gloucestershire Old Spots has only had pedigree status since the early 20th century.”
GOS is on the “Critical” List by The Livestock Conservancy, meaning there are fewer than 200 annual registrations in the United States and an estimated number of fewer than 2000 global population. In the UK the Old Spots is listed as “Category 5, Minority” by the Rare Breeds Survival Trust as there are fewer than 1000 registered breeding females.
An application has been made to gain European Commission Traditional Speciality Guaranteed (TSG) status for Old Spots pig meat. This was granted on 29 July 2010. The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category and that its raw materials, composition or method of production have been consistent for a minimum of 30 years.