A golden variety of pig with black splotches. The exact origin of the breed is lost in antiquity but the original Oxford Sandy & Black is believed to have developed some two centuries ago in Oxfordshire. The breed declined in numbers dramatically in the 1940s when only one or two boars were licensed. Traditionally it is an outdoor pig used to running free in woodlands, rough grazing and pasture. It would not, however, have been unusual to see it tethered and moved daily to fresh ground as was the custom in the early part of this century. Many pigs of the time were known by names associated with their colour, location or environment and two such names associated with the Oxford Sandy & Black are the "Plum Pudding" and "Oxford Forest" pig. The breed is noted for its many qualities, particularly its excellent temperament and mothering abilities. Generally prolific, the Oxford will function well under most management systems, and produces meat of very high quality and flavour (the markings do not go through to the meat). When crossed with white breeds pure Oxfords produce highly commercial white hybrids.
